Pork tonnato



500-600g pork loin
1 tbsp olive oil
200ml chicken stock
1 onion, leek ends, 1 stick of celery, all finely chopped
For the dressing
1 egg
4 anchovy fillets
Juice of ½ lemon
1 tbsp capers, soaked
1 garlic clove, crushed
Leaves from 2 sprigs of basil
50ml sunflower oil
25ml oil from anchovy and tuna tins
25ml extra virgin olive oil
Salt and black pepper
50g tinned tuna

Extra basil, anchovies and capers for decoration

1 Sear the pork loin in oil in a hot pan that it will fit in comfortably until browned all over. Remove from the pan and add the stock and veg. Bring up to a rolling boil. Turn down the heat and return the pork to the pan, cover and cook gently over a low heat, turning every 10 minutes, for about 45 minutes or until the meat is firm to the touch. Remove from the heat and allow it to cool in the stock.

2 To make the dressing, carefully place the egg in a pan of boiling water and time it for 2 minutes. Place the anchovies, lemon, capers, garlic and basil in a food processor. Remove the egg from the pan with a slotted spoon. While it is still hot, crack the egg into a bowl and scoop out the insides with a teaspoon. Tip immediately into the food processor and blitz to combine with the other ingredients. Slowly add the oils until you have an emulsion like a thin mayonnaise. Check the seasoning and add extra lemon juice to taste. Break the tuna into small pieces and fold through.

3 Thinly slice the pork when it is cold and arrange on a large plate. Season well. Almost cover with the tonnato dressing and decorate with the extra basil, capers and anchovy.