Pork rib eye with shoulder bacon, lemon and sage
1
3/12/2012
Paulo Pancotti’s “keep it simple and focused on quality” cooking philosophy was very much in play with this dish served at the 2012 Food and Wine Classic (FAWC).
Ingredients
| 4 | Garlic cloves, chopped |
| 4 | Pork rib eye steaks, 150-160g each |
| 1 | Lemon, zest |
| 1 to taste | Salt and freshly ground black pepper |
| 4 slices | Shoulder bacon |
| 31 Tbsp | Extra virgin olive oil |
| 16 | Sage leaves, chopped |
Directions
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Mix together sage, garlic, lemon, salt and pepper and rub the mix into the pork.
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Place one slice of bacon around each steak and pound in lightly with the back of your knife to make sure the bacon is attached to the steak.
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Pour 2 tbsp of the oil over the steak and marinate it for about 20 minutes at room temperature.
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Place the steak on a medium hot grill and cook approx. 4-5 minutes each side.
- Rest in a warm place for at least 5 minutes, slice the steaks into chunky pieces and drizzle over the rest of the oil to serve.
Wine match by Brancott Estate
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