Vuda Pork Chop Loin

Ingredients

1 whole pork loin, boned and trimmed to yeild 

4 pork loin chops, cut 15-20mm thick & weighing between 150-175g

 

To stuff the Pork Loin Chop:

1/3 cup seasoned pork stock

1⁄2 fresh pineapple, peeled, sliced, grilled & diced

1 medium onion, cut into medium dice 

1 small knob ginger, peeled, crushed & minced

3-4 ivi nuts (about 100g), scraped, boiled for 20 minutes, roasted lightly, then chopped 

1 T cumin (jeera), pan-roasted, then ground

1 t freshly ground chillis, optional

1⁄2 c white bread crumbs

Salt & pepper

starfruit reduction:

1⁄2 cup seasoned pork stock

1 ripe starfruit

 

To serve:

Hashed local root vegetables (pg 34)

Asian Slaw (pg 48)

 

Method

Skin the pineapple, remove core, cut into 10mm slices, pan-grill in non-stick pan till both sides are light brown and caramelised. After cooling, cut into small dice. Sauté onions and other stuffing ingredients, except breadcrumbs and pineapple, in a little oil till soft and fragrant. Season well with salt & pepper, then add the breadcrumbs and pineapple and stir until well mixed. Add just enough seasoned stock to bind stuffing together, about 1/3 cup (don’t make it too moist).

 

Cut an expanded pocket in each chop by using a long boning knife to create a small incision on the wider end of the loin, cutting towards the narrow end of the chop without piercing the outside edges or surfaces. 

 

Using a small teaspoon and your fingers, stuff the chop with as much of the stuffing as it can comfortably take. This will produce quite a ‘fat’ chop. Season the chops and pan-fry on each side for about 3 minutes until light brown, then pan-roast in 160oC oven until done, about 20 minutes. 

 

While chops are roasting, take 1⁄2 cup of seasoned stock, add the juice of one ripe star-fruit and simmer to reduce by 1⁄2 or until slightly thickened.

 

Serve the roasted chop on a bed of hashed local root vegetables (purple kumala, yellow cassava, yellow dalo), drizzle the star-fruit reduction over the chop, garnish with a small slice of ripe star-fruit, and serve with a side of Asian slaw.