Pork tonnato with kimchi

Ingredients

• 1 onion, peeled and halved
• 3 garlic cloves, bruised
• 1 tsp sugar
• 1 tbsp salt
• 1.5 kg pork scotch
• 1 cup kimchi, to serve
• 3-4 leaves Korean perilla kimchi (see Note)
• olive oil, to serve

Tuna mayonnaise

• 5 eggs, hard boiled and roughly chopped
• 425 g canned tuna in spring water, drained
• ½ lemon, juiced
• ½ tsp English mustard
• 2 anchovy fillets
• 180 ml vegetable oil

Resting time: 30 minutes

Chilling time: 4 hours

Instructions

1. Place about 2 litres of water in a large saucepan and add the onion, garlic, sugar and salt. Bring to a simmer and add the pork scotch. Simmer at very low heat for about 75 minutes until the pork registers an internal temperature of 65˚C. Remove from the liquid, spoon a few spoons of the liquid over the pork and allow to cool to room temperature (the pork will continue to cook as it rests at about 65˚C), then refrigerate.
2. For the tuna mayonnaise blend everything together in a food processor except the oil, then drizzle in the oil to form a smooth emulsion. Add a dash of boiling water to loosen the mayonnaise if needed.
3. Very thinly slice the pork and arrange it on a serving plate. Spoon the tuna mayonnaise over the top, scatter with the two types of kimchi and drizzle with a little olive oil to serve.

Note

• Korean perilla kimchi is available at Korean grocers.

Photography by Kitti Gould.

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