Ingredients

Serves 2

Miso Marinated Pork:
8 tbsp red miso
250ml soy
160ml mirin
2½ tbsp Japanese mustard
2 tbsp grated ginger
12 cloves garlic
2 tbsp caster sugar
2 x 400g pork fillets
2 tbsp olive oil


Caramelised Apples:
110g caster sugar
125ml white wine
20g butter
3 small apples, peeled, quartered and cored


Apple Ginger Sauce:
500ml apple jelly
5 tbsp minced peeled fresh ginger
100ml cider vinegar
1 heaped tsp sea salt
1tsp seven spice
1 heaped tsp freshly milled pepper
4 garlic cloves, peeled
600ml apple juice
150ml yuzu
5g agar agar


 

Method

Miso Marinated Pork
Combine all ingredients and marinate pork fillets for 1 hour before cooking. Heat the oil over a low heat in a medium frying pan and very gently fry the pork for 15-20 minutes, turning and basting occasionally. Cover with a lid after the first 5 minutes. Remove from the pan and allow to rest. Slice each piece of pork into four medallions and arrange them on two plates. Accompany with apples and sauce.
 
Caramelised Apples
Place sugar in a medium frying pan over medium-high heat. Cook, without stirring, until sugar turns a dark caramel colour. Add wine and flambé. Simmer, uncovered, for about 1 minute, then add butter and apples; stir to coat the apples in butter mixture. Cook, covered loosely, for about 8-10 minutes, turning apples occasionally until just tender.
 
Apple Ginger Sauce
Blend everything except for apple juice and yuzu until smooth. Add the remaining ingredients and whisk over a medium flame until almost at the boil. The agar agar will start to thicken the sauce. Remove pan from heat and allow to cool. Once cold, blend again until smooth.