Peter’s sumptuous roast pork recipe is the perfect addition to any festive feast.
To make the chutney:
Make the chutney up to a week in advance. Combine the water, sugar and vinegar together in a small saucepan. Crush the cinnamon, star anise and coriander seeds in a mortar and pestle. Add the spices to the water, vinegar and sugar.
Simmer very gently until the liquid is reduced by half. Strain the mixture though a fine sieve and discard the spices. Peel and slice the pickling onions in quarters. Peel and finely julienne the ginger. Add the ginger and onions to the remaining vinegar mixture in a fresh saucepan. Very gently sweat the ginger and onions together with the vinegar mix until the onions are just translucent. Remove from the heat.
Peel the nectarines and cut the flesh away from the seeds. Add the nectarine flesh and currants to the pot with the onion, ginger and vinegar mixture. Stir well and simmer on a very low heat for 15 to 20 minutes. Use a lid to cover the pot but continue to stir the mixture from time to time throughout the cooking period.
The end result should have the nectarine flesh broken down a little. Place the chutney into sterilized glass jars and store in the fridge for up to two weeks. Serve this spiced chutney with your pork rack roast.
To roast the pork:
This is a two part cooking method. Firstly the pork is cooked in a hot brine and then roasted. To make the brine combine the water, salt, chopped onions, carrot and celery, cinnamon and star anise in a large pot. Stir well and bring the brine to the boil. Turn off the heat.
Immerse the pork rack in the brine. This should immediately lower the temperature of the liquid. Using a thermometer you need to maintain a temperature between 75 and 85 degrees Celsius for 1 hour. Do this by turning the heat back on to very low and checking the temperature from time to time. Once the pork has had 1 hour, carefully remove it from the brine. This method will tenderize the meat as well as season perfectly right through to the center. It will be about half cooked from this process.
Allow the pork to cool slightly. Using a tea towel dry the flesh and the skin as much as possible.Using a sharp knife score the skin in a criss-cross fashion penetrating the skin by about 1 cm. Take a small handful of flaked sea salt and rub the sea salt into the skin and cuts you have made and drizzle a little olive oil over the skin. Place the pork on a rack in a baking dish. Add a little water to base of the dish.
Make sure your oven is pre heated to 220 degrees Celsius, preferably on a fan forced setting. Place the rack in the oven and cook at 220 degrees Celsius for 10 minutes then drop the heat to 200 degrees Celsius then cook for a further 40 minutes. Remove the rack from the oven and allow the pork rack to rest for at least 15 minutes in a warm place. Carve the pork; you should have incredibly crisp crackling.
Serve with the nectarine chutney on the side with roast and steamed vegetables.
• To serve six, Peter recommends a 7 to 8 bone pork rack. Ask your butcher to French the pork rack for you, leaving the
• When choosing the nectarines for the chutney, look for slightly firmer fruit. This chutney recipe will work equally
well with golden plums
• When roasting the potatoes try part boiling them for 5 minutes before roasting them to give a crisper potato
• You can use this method of brining and roasting for poultry as well as pork
• Resting the roast when it comes out of the oven for at least 15 minutes is essential for the juices to run back into
the meat and give you a succulent tender roast
» Metric Converter
Dear Sir/Ma We have direct providers of Fresh Cut BG, SBLC and MTN which are specifically for lease. Our bank instrument can be engaged in PPP Trading, Discounting, Signature Project(s) such as Aviation, Agriculture, Petroleum, Telecommunication, Construction of Dams, Bridges, Real Estate and all kind of projects. If you have need for corporate loans, International project funding, etc. or if you have a client that requires funding for his project or business, We are also affiliated with lenders who specialize on funding against financial instruments, such as BG, SBLC, POF or MTN, we fund 100% of the face value of the financial instrument. DESCRIPTION OF INSTRUMENTS: 1. Instrument: Bank Guarantee (BG/SBLC) (Appendix A) 2. Total Face Value: Eur 1 MIN and Eur 5B MAX (Five Billion USD). 3. Issuing Bank: HSBC, London or Deutsche Bank Frankfurt or any Top 25 WEB 4. Age: One Year, One Day 5. Leasing Price: Based on the Face Value of BG/SBLC Plus (2, 0% ) Commission. 1M – 100M: 3.0% + (0, 5% + 1, 5%)= 5% 101M – 999M: 2, 0% + (0, 5% + x%) = x% 1B – 5B: 1, 0% + (0, 5% + x%)= x% 6. Delivery: SWIFT TO SWIFT. 7. Payment: MT-103. if interested do not hesitate to contact Info below: Thank you. gomez Richard Contact: email@example.com Skype ID: gomezfinance75
» 5h ago
I have a provider who is ready, willing and able of delivering banking instruments (BG/SBLC) for lease which can be used in all forms of projects. Our bank instrument can be used as collateral to seek for loans from different banks of choice and can be used to engage into ppp trading. For contacting purpose: Contact : Mr. Sorin Lassmann Email: firstname.lastname@example.org Skype ID: ls.nicu
» 12h ago
We are direct providers of fresh cut bg, sblc, mtn, bonds and cds which we have specifically for lease. we do not have any broker chain in this offer or get involved in chauffer driven offers. you are at liberty to engage our leased instruments into trade programs as well as in other project(s) such as aviation, agriculture, petroleum, telecommunication, construction of dams, bridges and any other project(s) etc you can use these bank instruments for private placement platforms, commercial loan, business loans, credit lines and much more. For further details contact us with the below information.... Contact : Mr. Sorin Lassmann Email: email@example.com Skype ID: ls.nicu
» 13h ago