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Grilled Pork, Crackling & Yam Puree

The perfect Christmas main course.


  • Pork

  • pork loin in the piece

  • red wine vinegar

  • Extra Virgin Olive Oil

  • yam and ginger puree

  • mustard fruit

  • snow pea shoot

  • sugar snap pea

  • Pepper

  • sea salt

  • yam and ginger puree

  • 4 yams

  • 1 knob Ginger

  • 50 g Butter

  • Salt

  • Pepper


  • Pork:

  • 1.

    Remove the skin from the pork loin by running a knife just underneath it and peeling it back.

  • 2.

    Alternatively, get your butcher to this for you.

  • 3.

    Score the skin by cutting a diamond pattern just through it but not too deep.

  • 4.

    Rub the skin with sea salt, red wine vinegar and a little more salt.

  • 5.

    This allows some of the moisture to be drawn out.

  • 6.

    Place the skin on a cake tray in a baking dish and into a 200ยบ Celsius oven for 30 minutes.

  • 7.

    Later, when serving, snap the crackling into pieces with scissors.

  • 8.

    Cut the loin into steaks, season with salt and pepper, rub with extra virgin olive oil and BBQ about 5 minutes on each side.

  • 9.

    Rest the pork for 5 minutes.

  • 10.

    Blanch the snow peas and sugar snap peas in heavily salted water and toss them through with a dash of olive oil.

  • To serve:

  • 1.

    Place the snow peas and sugar snaps, the yam and ginger puree, pork steaks and crackling onto plates and serve with chopped mustard fruits over the top.

  • yam and ginger puree:

  • 1.

    Peel and chop the yams and ginger.

  • 2.

    Place them in a small pot, cover with water, and add butter and seasoning.

  • 3.

    Bring the water to the boil and cook gently until all the water has evaporated. Blend the yam mixture and pass through a sieve.

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