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Bo Luc Lac otherwise known as Shaking Beef is a traditional Vietnamese dish, but this is Messermeister and Chef Christian Gill we’re talking about and tradition could always use a twist. Meet Heo Luc Lac or rather Shaking Pork that we topped onto some mouth watering Miso Polenta. Chef Christian Gill chops up tradition and throws it out the window using our Carbon Collection Knives. Let’s GO!
Shaking Pork & Miso Polenta
1) Dice up your Pork Tenderloin into chunks and season with Spiceology Black Magic.
2) Finely dice Ginger, Lemon Grass, Garlic.
3) In a bowl to marinade toss your Pork, Ginger, Lemon Grass, Garlic, Oyster Sauce, Fish Sauce and let marinade - minimum 30 mins.
4) Dice up one shallot and fry in Butter, adding Water and Chicken Stock.
5) Slowly whisk in Polenta and Butter and cook until creamy soft.
6) Heat up a wok on high heat with a neutral oil and wok fry your Pork Tenderloin.
7) Plate your Polenta and top with your Shaking Pork, garnish with Cilantro (optional).
Featuring the Messermeister Carbon Collection
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