Gastronomixs

Pork loin in hay and salt dough

Infusing the water for the dough with hay results in the flavour coming out perfectly. This combination works exceptionally well with pork.

Makes 350g.

Pork loin in hay and salt dough

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Ingredients

200

ml

water

125

g

hay

500

g

flour

500

g

salt

2

 

eggs

125

g

hay

350

g

pork loin

Preparation method

  • Bring 200ml of water to the boil.
  • Add 125g hay to this water to make a bouillon. Reserve the other 125g to use in the dough.
  • Sieve the hay from the water and let it cool down, use 150 milliliters for the dough
  • Combine the flour, salt, eggs, and bouillon to make a dough.
  • Let the dough rest for at least two hours.
  • Roll the dough out with a rolling pin and cover with the hay, leaving space of 1cm all the way around.
  • Place the pork loin on top of the hay and fold the dough around it.
  • Roast the loin in a 200°C oven until the core temperature reaches 72°C.
  • Slice the pork at the table. 

Serving suggestions

  • Use in a composition with components of Brussels sprouts, lentils, and onion.
  • Use in a composition with components of potato, pointed cabbage, and celery.
  • As a component in a main dish, with confit of cocktail onions, roasted tomato jus and a potato component.

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