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  4. Pork Rib Eye on the Bone with Parsley & Lemon Crumb
pork rib eye with parsley and lemon cooked

Pork Rib Eye on the Bone with Parsley & Lemon Crumb

  • 20 mins
  • 30 mins
  • medium
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 2 x 200g pork rib eyes bone in
  • 1 tsp. duck fat
  • RED WINE SAUCE
  • 10 g unsalted butter
  • 6 x shallots finely sliced
  • 2 x clove garlic crushed
  • Few leaves thyme
  • 2 x bay leaves
  • 12 x black peppercorns
  • 1 tsp. sugar
  • 15 ml red wine vinegar
  • 375 ml full bodied red wine
  • 350 ml rich chicken stock
  • 20 g cold-diced butter
  • 1 tsp. corn flour mixed with a little cold water
  • CRUMB
  • 1 x bunch flat parsley leaves only
  • 1 x lemon (unwaxed)
  • 1 x plump garlic clove peeled & crushed
  • Sea salt
  • Cracked black pepper
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Introduction

With wonderful succulence and depth of flavour, our Pork Rib Eye on the Bone ensure maximum tenderness, perfectly partnered with a fresh crumb and rich, red wine sauce.

Method

Charred Pork Rib Eye

  1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season just prior to cooking
  4. Don't overcrowd the cooking base
  5. Massage a little goose or duck fat into steak to form a thin film
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
  7. Cook 4 to 5 minutes each side until firm to touch
  8. Finish by adding a small knob of butter when frying or on the griddle and a turn of pepper
  9. Leave to rest in a warm place for 4 to 5 minutes before serving

Red Wine Sauce

  1. Soften shallots in butter
  2. Add garlic then cook over low heat for a couple of minutes
  3. Add vinegar, sugar, herbs and spices
  4. Boil to a syrup
  5. Add red wine and reduce to a syrup
  6. Add the stock and simmer for 15 minutes reducing by half
  7. Thicken slightly with a little corn flour
  8. Pour the sauce onto the cooking pan to deglaze all the meat juices from the pan then pass the sauce back into a clean saucepan
  9. Bring back to the boil and slowly whisk the cold butter into the sauce until fully emulsified

Parsley & Lemon Crumb

  1. Finely zest the lemon
  2. Blitz with parsley
  3. Season with sea salt flakes & freshly ground black pepper

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