Alive and Cooking

Rhubarb Braised Pork Sirloin

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(Serves 5)

1 sirloin, cut into 3cm thick steaks (5 pieces)
5 stalks of rhubarb, half roughly chopped
30-50ml Tokay wine
3 sticks of celery and l celery heart
1 carrot, julienne
200ml water
1 tbsp mustard
White balsamic vinegar
1 glass of shiraz
1 red oak lettuce
2 tomatoes, cut in to wedges
¼ Spanish onion, finely sliced
Handful of chopped parsley
Extra virgin olive oil
Salt and pepper


Splash oil into a red hot pot. Add the roughly chopped rhubarb to the pot and stir for 1-2 minutes.

Add the Tokay to the pot, cover with a lid and boil for 2 minutes.
Toss in the celery sticks, half of the carrot and 50ml water. Replace the lid.

Marinate the meat by massaging in a mixture of mustard, white balsamic vinegar and salt and pepper for 10-15 minutes
Place the pork onto a red hot grill (bbq) plate with a splash of oil and cook for 1-2 minutes each side until sealed.

Place the sealed pork into the sauce pot, pour in 50-100ml water and shiraz.
Pop the lid back on and simmer for 20 minutes.

On a serving platter, lay out some lettuce leaves, sprinkle over chopped parsley, celery leaves, finely chopped celery heart, tomato wedges, onion and the remaining carrot.

Place the remaining rhubarb onto the BBQ until browned and softened, then finely slice and sprinkle over salad.

Remove the pork from the pot, slice and layer over the salad and give it a generous drizzle of the sauce.

Rhubarb Braised Pork Sirloin