Volcanic Pork
Carlos Garcia, 31 years old, Christchurch
MasterChef New Zealand: Volcanic Pork
1 Pork fillet
1 cup fresh orange juice
1/2 tsp cumin
1/2 tsp oregano
1 clove garlic, crushed
1 cup Coca Cola
Black bean cake
100grms dried black beans or turtle beans
2 Ltrs water
1/2 onion
1/2 red capsicum
1 tomato
2 garlic cloves
2 Tbs fresh chopped coriander
1/2 cup polenta
Kapiti Feta cheese
Chunky salsa
1 tomato
1 small red onion
1/2 green capsicum
2 Tbs jalapenos, chopped
1/2 cup coriander, chopped
2 limes, juiced
1 Combine the orange juice, cumin, oregano and garlic in a bowl,
season with salt and pepper and a drizzle of olive oil, place the
pork fillet in the bowl and coat. Transfer pork and marinade into a
plastic bag and place in the refrigerator overnight. Remove from
refrigerator 1 hour before cooking.
Heat a frying pan over a high heat, sear the pork fillet all over,
lower heat and slowly add the cola, cover the pan and cook for 25
minutes, turning the pork every 5 minutes. Remove when cooked and
rest for 5-8 minutes, reserve the sauce, slice.
2 For the black bean cake, place the black beans in a bowl and
cover with hot water, cover and set aside over night. Drain. Pour 2
litres of water in a saucepan, add the beans and a pinch of salt,
bring to a bowl and then reduce to a simmer, simmer for 2 hours or
until beans are soft and liquid has reduced to half a litre. Heat
an oiled frying pan over a medium heat, add the onion, capsicum,
tomato, garlic and coriander, cook for 10 minutes. Add the reduced
beans and cook a further few minutes. Cool then mash. Meanwhile,
pour ý litre water into a saucepan, place over high heat and
bring to the boil, slowly add the polenta and mix continuously
until thick, combine with the beans and mix well. Smooth the
mixture across a flat tray, 2cm thick and set aside for 10 minutes
to set. Using a biscuit cutter cut into 10cm rounds. Heat an oiled
frying pan over a medium heat and lightly fry each side for 5
minutes. Top with Kapiti cheese.
3 For the salsa, combine the tomato, onion, capsicum and jalapenos
in a bowl, add the coriander and limejuice mix well and season with
salt.
4 Place a black bean cake in the centre of a serving plate, top
with slices of pork in a "volcano" shape. Drizzle around the
reserved pork sauce and top with the chunky salsa.
Please note - This recipe is untested in the MasterChef kitchen.
