Troy Rhoades-Brown from Muse Dining and Muse Kitchen shares his pepperberry and wattleseed smoked pork loin recipe.
Pork loin300gpork loin15gmurray river sea salt5gwattleseed1gpepperberry1gcracked black pepper 10gvegetable oilDressing20ggood quality extra virgin olive oil10glemon juice10gwhey (from the yoghurt) Green apple2green apples40gverjuiceYoghurt300ggood quality Greek yoghurt1gtable salt Garnish2bulbs of finely sliced baby fennel 80gfinely shaved lardo15Mexican cucumbers, cut in half fennel fronds, picked and washed16society garlic flowers
Mix yoghurt and salt, wrap in cheese cloth and hang for 6 hours keeping the whey.
Trim the pork loin of all sinew and fat. Coat in vegetable oil and roll in the wattleseed, pepperberry salt mix. Regulate your smoker at 110C and add your hickory wood to the coals. Place the loin in the smoker. Using an internal digital probe, wait until the temperature reaches 60C (approx. 40 minutes). Remove and rest wrapped in foil for 30 minutes before slicing.
Slice the cheeks of the apple 1mm fine using a mandolin and compress in a vacuum bag with verjuice.
To serve, toss the shaved pork loin, lardo, apple fennel and Mexican cucumbers with dressing and arrange on a plate. Finish with fennel fronds, garlic flowers and hung yoghurt.