John Myers
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Pork in Mustard and Herb Breading with Asparagus Risotto and Braised Vanilla Tomatoes
The perfect pork in mustard and herb breading with asparagus risotto and braised vanilla tomatoes recipe with a picture and simple step-by-step instructions.
For the meat:
- 5 piece Neck chops
- 2 piece Eggs
- 1 tablespoon Mustard hot
- 1 tablespoon Lemon thyme
- 1 tablespoon Lemon peel
- 300 g Freshly ground breadcrumbs
- 200 g Flour
- Pepper
- Salt
- 400 g Clarified butter
Asparagus risotto:
- 1 kg Asparagus green
- Salt
- Sugar
- Butter
- 1 liter Chicken broth
- 2 tablespoon Olive oil
- 70 g Butter
- 1 Pc. Chopped onion
- 1 Glass White wine
- 300 g Risotto rice
- 100 g Parmesan
- Sea-Salt
- Pepper
- Lemon peel
Vanilla tomatoes:
- 500 g Date tomatoes
- Salt
- Chilli flakes
- Vanilla
- Ground coriander seeds
- 50 ml Olive oil
- Sugar
Tender pork in mustard and herb breading:
- Wash the meat, pat dry and cut in half. For the breading, whisk the eggs with the mustard, lemon zest and lemon thyme. Season the meat with pepper and salt and “roll” in flour.
- Then “pull” the pieces of meat through the egg mixture, turn them in the breadcrumbs, press firmly and fry them in plenty of clarified butter.
Asparagus mousse:
- Wash the asparagus, cut into pieces and put the asparagus heads to one side.
- Put the “asparagus waste” in boiling water that has been seasoned with salt, sugar and butter for 2 minutes. After 2 minutes, remove the asparagus leftovers and cook the prepared asparagus pieces in the liquid for about 6 minutes, remove them, allow to cool and puree them into asparagus mousse.
- Finally, cook the asparagus heads briefly in the cooking water, remove them, rinse with ice water and set aside for decoration.
Risotto:
- Bring the broth to a boil. In a second saucepan, heat the olive oil with 70 grams of butter and 2 tablespoons of olive oil and gently steam the chopped onion in it until translucent.
- Add the rice, turn up the temperature and continue to simmer the mixture while stirring until it “crackles” in the saucepan, making sure that the mixture does not turn brown. Deglaze with the wine and keep stirring until the liquid has been absorbed.
- Now add the hot broth, cup by cup, and cook the risotto while stirring continuously. Make sure that the broth from the risotto has been completely absorbed each time before new liquid is added. Please try briefly after about 15 minutes. The rice grains should be soft and still have a “bite”. Remove the risotto from the stove.
- Finally stir in the asparagus mousse, lemon zest and Parmesan, season with salt and pepper and decorate with the asparagus tips.
Braised vanilla tomatoes:
- Make a mixture of sugar, salt, chilli, natural vanilla and ground coriander seeds in the blender.
- Boil the date tomatoes in sparkling water for 1 minute, quench and peel them. Place in a baking dish with the olive oil, turn well in the herb mixture and cook for 4 hours at approx. 80 degrees in the oven with convection.
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