Enzyme Tenderisation — Papain, Bromelain, Actinidin

Ingredients

• 800g pork loin (cut into 30mm cubes)
• 15 ml fresh papaya juice (or 8g commercial papain powder in 15 ml water)
• OR
• 15 ml fresh pineapple juice (bromelain source)
• OR
• 15 ml fresh kiwifruit juice (actinidin source)
• 30 ml olive oil
• 10g sea salt
• 5g garlic powder
• 5g Tellicherry black pepper
• 5g dried oregano

Method

1. 1
   Select enzyme marinade: papaya juice for pork/beef (mild, balanced); pineapple for poultry (faster); kiwifruit for tougher cuts (aggressive).
2. 2
   Combine 15 ml enzyme source with 10 ml olive oil, salt, garlic powder, pepper, and oregano in non-reactive bowl.
3. 3
   Add pork cubes; toss to coat evenly; cover with plastic wrap and marinate at room temperature for 120 minutes (enzyme activity peaks 40–50°C).
4. 4
   After 2 hours, remove pork; pat surface dry (enzyme residue can inhibit browning); do not rinse.
5. 5
   Heat 20 ml olive oil in cast iron skillet to 65°C surface temperature; working in batches, sear cubes 90 seconds per side for caramelization (meat will be visibly tender, surface crisp).
6. 6
   Rest 3 minutes; serve immediately with fleur de sel and cracked pepper.