Quote:
Originally Posted by impulseX
The balsamic fig reduction is a nice idea, but unless it's in the form of a demi, it will be way too sweet for the pork.
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That is exactly what I was thinking. I mentioned the figs to give you some sugar and a bit of tang.
Quote:
Originally Posted by Santoku
Nah. Just balsamic vinegar, simple syrup and some fresh figs mix together...
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You're going to want to be careful about that. Balsamic vinegar (even the cheapest costco stuff) get's crazy sweet when you reduce it. It's also hella dark and has the potential to make your dish uber-ugly.
Here is an alternative you might consider instead.
Marinate up your Pork steak with cooking wine, salt and pepper.
- Caramelize some onion slivers, make it a dark caramel, like a good 15 minute caramelization). About 1/4 to 1/3 of an onion per steak. Reserve
- Fry steak at high heat to brown. Pop it in the oven to finish.
- Deglaze with a touch (just a touch) of white wine
- Orange Juice (fresh)
- a touch of white wine vinegar
- and fresh figs instead.
If you balance it right, the vinegar will give you a bit of tartness, the OJ some much needed brightness to a pork dish, then by cooking it down with the fresh figs, you'll be able to reduce that down into a pretty good sauce without destroying all the color of the figs.
Plating:
Onions as base, pork steak on top, drizzle with reduction. Starch on the side.
As for garnish, consider the zest from your orange. Tastewise, it'll be an added dimension. Plus, purple and bright orange color on your plate? baller presentation points.
How'd I do?
