Pork with juniper sauce

Stephanie Manahan's key ingredient recipe from Heat 4 of MasterChef 2014


  • filet of pork
  • strip of pork fat
  • chorizo
  • black pudding
  • 2 slices of jamon (parma)
  • 2 tomatoes
  • 1 large mushroom
  • 2 potatoes
  • 1 sweet potato
  • 2 star anise
  • cream
  • butter
  • flour
  • 8 asparagus
  • salt pepper
  • 3 juniper berries
  • salt
  • white wine
  • pepper
  • butter
  • olive oil
  • rapeseed oil


  1. Crackling:
  2. Pre heat oven to 200C
  3. Streach the fat out on a wire tray and secure with soacked cocktail sticks
  4. Sprinkle lightly with Maldon sea salt
  5. Place in oven for 50 mins or until crisp.
  6. Remove from oven and cut immidiatly into pieces
  7. Potato:
  8. Peel and cut potatoes in to cubes
  9. Place sweet potato and potato in 2 separate pots as they cook at different speeds
  10. Cook until a knife can go in to the potato easily
  11. Drain and dry over heat briefly
  12. Place the potato in a vegetable mouli for lump free mash
  13. Place mashed potato in a bowl
  14. Heat double cream slowly with the star anise
  15. When the cream has taken on a subtle flavour from the star anise stir in to the potato with a good knob of butter as required to achieve a lovely creamy mash
  16. Season well with salt and freshly ground black pepper
  17. Duxcell :
  18. Pierce the tomatoes with a point of a knife and place in a bowl
  19. Boil some water in a kettle and when boiled pour over the tomatoes
  20. Chop a shallot and a clove of garlic finely
  21. Chop the chorizo and jamon finely
  22. Crumble the black pudding
  23. Chop the mushroom finely
  24. Fry the shallot and garlic in a little olive oil and a knob of butter when softened add the mushroom and soften
  25. Add the chorizo and jamon to the pan and fry gently
  26. Remove the tomatoes from the water peel off the skin and discard
  27. Chop the tomato into quarters and discard the seeds retaing the flesh
  28. Chop the flesh finely and add to the pan with the other ingredients
  29. Season with pepper
  30. Pork Filet:
  31. Trim the filet well taking care to remove all the sinews and fat. cut off the two tapered ends as they will cook quicker and would be perfect fro a stir fry at another time!
  32. Toss the filet in flour seasoned with salt and pepper
  33. Heat a pan with some rapeseed oil and when the pan is nice and hot sear the filet off on all sides
  34. Place the pan in the oven for approx 15 to 20 mins, it should feel soft to the touch then remove from oven and let sit for 10 mins
  35. When ready for plating slice the filet at an angle
  36. Juniper cream sauce:
  37. Chop a shallot finely and fry in some olive oil until softened but not coloured
  38. Add white wine and juniper berries and bring to the boil, return to a simmer and continue until the liquid has reduced by half
  39. Add the cream and keep on a gentle heat/simmer until the liquid becomes syrupy
  40. Season with salt and pepper
  41. Strain through a sieve and place in a small jug
  42. Asparagus:
  43. Heat a ridged griddle pan until very hot
  44. Trim the woody ends of the asparagus
  45. Drizzle the pan with olive oil and Place the asparagus on the grill
  46. Cook until starting to show nice grill marks but the asparagus retaining a lovely bite to them.
  47. Plating up:
  48. Place a long scoop of potato on the plate and top with a line of the duxcell and place the slices of meat on top
  49. Place the asparagus on one side and the crackling on the other.
  50. Serve the sauce separately or pour over the meat
  51. Alternatively…and lets face it undoubtedly far better….as suggested by Nick Mournier….Plate as follows:
  52. Put the duxcell on the plate with the filet on top, then pipe or place the potato separately with the asparagus and the crackling placed as above…sauce as above….

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