Pork Sauce with Apple Cider Vinegar & Honey
Ingredients
- 2 kg pork trim/bones
- 1 x stick celery, diced
- 1 x white onion, diced
- 1 x carrot, diced
- 2 x garlic cloves, peeled & crushed
- 750 ml white wine (I used a chardonnay)
- 200 ml apple cider vinegar
- 120 ml honey
- 2 x thyme sprig
- 1 x bay leaf
- 10 x black peppercorn
- 5 g (roughly 1tsp) fennel seeds
- 1 x star anise
- 2 l chicken stock
- 1 tbsp arrowroot powder
- 2 tbsp water
Instructions
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To make the pork sauce, brown the pork trim on all sides in a large, heavy-based pan. Remove from the pan, straining the fat over a colander and then sweat the vegetables in same pan, adding the garlic towards the end.
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Once caremalised slightly, add the pork trim back to the pan and add all of the wine. Simmer until it is reduced to a glaze then add the vinegar and honey and reduce to a glaze as well.
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Add all of the herbs and spices, then all of the stock and bring to a simmer. Skim well and simmer for around an hour to an hour and a half. To test whether you have extracted all the flavour out of the bones, you can simply taste a piece - if it is tasteless, then all of the flavour has transferred to the sauce.
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Pass through a chinois and then return the liquid to the pan, reduce slightly and then thicken with arrowroot powder slurry.
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Season to taste with salt, adjust the vinegar/honey intensity as necessary.
Notes
Committed to this collection by the hand of Hunter.