Method

Pork Fillet is great value for money and works really well cooked sous vide and finished on the Kasai Konro Grill. The Black Garlic glaze will work equally well with all meats and some meaty fish.

Pork Fillet, Black Garlic Glaze

• Remove any sinews from pork fillet and ballotine tightly in clingfilm. Chill
• Water bath fillet at 54ºC for 45 minutes
• Remove from clingfilm, pat dry with kitchen paper and brush liberally in black garlic glaze
• Transfer to a hot bbq and cook until well coloured all over. Reapply glaze continuously during the bbqing process. (internal temp should reach approx 58ºC)
• Allow to rest 4-5 minutes in a warm place before carving

Black garlic glaze

• Add all ingredients to a blender and blend until smooth
• Season with Maldon salt and pass through a sieve to remove any lumps