A simple yet stunning recipe that combines well known flavours to create an exquisite dish
- 1 tbsp sunflower oil
- 2 red onions, roots trimmed and cut into eighths
- 2 large pears, quartered and cored (leave the skin on)
- few sprigs rosemary, leaves roughly chopped
- 4 pork steaks, about 175g/6oz each, trimmed of excess fat
- 50g blue cheese, cubed
MethodFry for 5 mins or until just starting to caramelise.
- handful bay leaves
- handful rosemary sprigs
- handful thyme sprigs
- 4 garlic cloves
- 3 tbsp olive oil
- 4 tbsp cider vinegar
- 2-3kg boneless, skinless pork leg, butterflied into 1 piece
- handful parsley leaves, chopped
- 2 fennel bulbs, cut into wedges, fronds picked and kept separate
- bunch spring onions, green parts finely sliced and kept separate, whites trimmed but left whole
- 1 red pepper, deseeded and cut into large chunks
- 1 yellow pepper, deseeded and cut into large chunks
- 3 courgettes, cut on an angle into long slices
- 2 tbsp olive oil
- juice ½ lemon
- Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate. Can be done up to 24 hrs ahead.
- Set aside the fennel fronds and sliced spring onions, and toss the rest of the vegetables in 1 tbsp of the olive oil and some seasoning. Build your barbecue so that there is a higher pile of coals on one side and a lower pile on the other. Light the barbecue and, when the coals are ashen, grill the vegetables (be careful that the asparagus and spring onions do not fall through the bars) until lightly charred and wilted. Scoop them into a dish and dress with the rest of the olive oil and the lemon juice, then scatter with the fennel fronds and sliced spring onions, and set aside.
- Now cook the pork. It needs to sizzle for 1 hr over a fairly low heat – the coals should be grey but, to ensure they don’t go out halfway through cooking, you may need to keep adding occasional coals. Lay the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 mins until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hr more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer. If you have a digital cooking thermometer, it should read 65C or more when inserted in the thickest part. (If the pork is organic, it’s fine if it’s a tiny bit pink, but you certainly don’t want it raw.)
- When the pork is cooked, place on a dish, scatter with parsley, drizzle over the rest of the vinegar and leave to rest somewhere warm for 15 mins. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.
- 1 boned and rolled hand and spring of pork, skin scored (about 4kg)
- 2 tbsp olive oil
- sea salt
- 3 leeks, roughly chopped
- 2 carrots, roughly chopped
- 1 turnip, peeled and roughly chopped
- 2 bay leaves
- 3 sprigs thyme
- 1 sprig sage
- 500ml cider
- 500ml hot chicken stock
- 25g butter
- 25g flour
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
- 2 tsp fennel seed
- 1 tsp black peppercorns
- 2 garlic cloves, chopped
- 1 orange, with zest from ½ grated
- 1 tbsp finely chopped rosemary
- 1 tbsp olive oil
- 1½ kg pork roasting joint, such as boned shoulder or loin
- 1 onion, thickly sliced
- 400ml white wine
- 1 tbsp redcurrant or other fruit jelly
- Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
- Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
- Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.