Pork with Horopito and Yuzu

Horopito and Yuzu both add great flavour and aroma to pork. This example was done with pork steaks - but equally could be done with chops, pork ribs, slices, diced pork, or even a pork roast. We're just aiming to provide the idea for inspiration here - apply it to your choice of pork.

Ingredients:

Pork steaks	cooking oil
dried horopito	dried yuzu
flaky sea salt

Proceed to cook the pork in your preferred way - eg fry, bake, bbq etc. The example in the photo was done in a frying pan. Get to within 4 - 5 mins of being ready, with the side you are happy to remain facing up, now facing up (i.e if flipping, then ensure one side is cooked more, then flip last time so that side will remain facing up).

Sprinkle on approximately 2/3 - 3/4 of the dried yuzu, plus approx 1/2 of the dried horopito and salt you intend to use. This will allow some of the yuzu flavour in particular to soak into the top layer during the final 4-5 mins of cooking.

After the remaining 4-5 mins and once the pork is cooked, remove from heat, and sprinkle on top the remaining dried yuzu and horopito. Let it rest until you are ready to serve.

When serving, and a final little bit of flaky sea salt to finish it off.

Don't forget to enjoy the yuzu aroma as you eat - as well as its taste.

 

Explore our range of dried horopito options.