Roast pork & caviar

So I had this roast pork left over from Christmas, and I had some caviar (well salmon roe to be honest) in a jar that I was going to use the fay before on those mussels, but it didn’t seem appropriate – so whilst waiting for another dish to cook through for lunch today I came up with this.

It was simply a pork fillet that the previous day had been roasted with a capsicum and black pepper corn rub all over. Today then it simply goes in the oven for a quick warm through and final toasting of the rub – slightly blackened to give it some nice charcoal flavours – this took 10 minutes on 240.

Slice this thinly and let it cool down.

Then I simply cubed it as you can see and popped 8-10 pieces in to a serving spoon. The carefully placed a teaspoon or so of salmon roe, or poor man’s caviar on top and hey presto – apparently a wonderful starter for our lunch today.

Damn I wished I liked seafood – one day I can eat some of the stuff I throw out the kitchen!!!

Enjoy!

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.