Roast Pork Scotch Fillet Pastrami Recipe

Prepare cure and rub

In a bowl combine kosher salt, brown sugar and pink curing salt (if using). In a spice grinder or mortar and pestle coarsely crush black peppercorns and coriander seeds. Mix the crushed spices with smoked paprika, garlic powder and ground mustard. Add the black garlic paste and olive oil and combine into a thick paste. Rub the entire pork scotch fillet with the cure mixture, making sure all surfaces are coated. Place the rubbed pork in a tray, cover tightly and refrigerate for 12–24 hours to infuse (if using curing salt do at least 12 hours; if not, a shorter 6–8 hour rest still improves flavor).

Bring to room temperature and roast

Remove pork from refrigerator 1 hour before roasting to come to room temperature. Preheat oven to 160°C (320°F). Place the roast on a wire rack set in a roasting pan. Roast in the preheated oven until internal temperature reaches 62°C (145°F) for medium or 68°C (155°F) for medium-well — about 1¼–1¾ hours for a 1.5 kg roast depending on oven and shape. Start checking temperature after 1 hour. Baste once at 45 minutes with any pan juices.

Rest and finish crust

When the roast reaches target temperature, remove from oven, tent loosely with foil and rest for 20 minutes. While resting, prepare the blood orange & black garlic glaze (next section). After resting, brush a generous layer of glaze over the roast and finish under a hot grill (broiler) or at 220°C (425°F) for 4–6 minutes to create a sticky, peppery crust — watch carefully to avoid burning. Let rest 5 minutes, then thinly slice across the grain for serving.

In a small saucepan combine blood orange juice, blood orange zest, soy sauce, black garlic paste, honey and rice vinegar. Bring to a gentle simmer over medium heat. Reduce the heat and simmer until mixture is slightly reduced and syrupy, about 8–12 minutes, stirring occasionally.

Make a slurry by mixing cornstarch with 1 tablespoon water until smooth. Whisk the slurry into the simmering glaze and cook another 1 minute until glossy and slightly thickened. Remove from heat and whisk in unsalted butter until melted and combined. Taste and adjust balance (add more honey for sweetness or a pinch of salt if needed). Keep warm until ready to glaze the roast.

In a medium saucepan melt 20 g butter over medium heat. Add the finely chopped shallot and sweat gently until translucent but not browned, about 3–4 minutes.

Add the chopped fennel and cook, stirring occasionally, until it softens slightly, 6–8 minutes. Pour in the stock, bring to a simmer, cover and cook until fennel is very tender, about 15–18 minutes.

Using a blender or immersion blender, puree the cooked fennel and shallot with the cooking liquid until very smooth. Add heavy cream, lemon juice, salt and white pepper and blend again until silky. If too thick, thin with a splash of stock or water to reach a smooth spoonable consistency. Reheat gently if needed before serving.

On each plate spoon a generous smear of fennel purée. Arrange 3–4 slices of the glazed pork pastrami on top of the purée. Drizzle additional blood orange & black garlic glaze over the meat and around the plate.

Scatter fennel fronds over the meat, drizzle with extra virgin olive oil and finish with a pinch of sea salt flakes and freshly cracked black pepper. Serve immediately.