Name: Troy Rhoades-Brown’s pepperberry and wattleseed smoked pork loin
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4

Troy Rhoades-Brown’s pepperberry and wattleseed smoked pork loin

Troy Rhoades-Brown from Muse Dining and Muse Kitchen shares his Pepperberry and Wattleseed Smoked Pork Loin, Lardo, Fennel, Apple, Cucumber and Yoghurt recipe.

Serves 4

Prep

30M

Cook

40M

Marinate

30M

Total

1H 10M

Ingredients

Pork loin

300g pork loin

15g murray river sea salt

5g wattleseed

1g pepperberry

1g cracked black pepper

10g vegetable oil

Dressing

20g good quality extra virgin olive oil

10g lemon juice

10g whey (from the yoghurt)

Green apple

2 green apples

40g verjuice

Yoghurt

300g good quality Greek yoghurt

1g table salt

Garnish

2 bulbs of finely sliced baby fennel

80g finely shaved lardo

15 Mexican cucumbers, cut in half

fennel fronds, picked and washed

16 society garlic flowers

Method

Main

1.Mix yoghurt and salt, wrap in cheese cloth and hang for 6 hours keeping the whey.

2.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.

3.Slice the cheeks of the apple 1mm fine using a mandolin and compress in a vacuum bag with verjuice.

4.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.