Sharp fruits and sweet meat are a classic combination. ALAN COXTON cooks up a family meal from rhubarb and roast pork.
Make the marinade by placing all the ingredients apart from the stock and honey into a leak free plastic bag. Remove the fat/skin from pork joint and set aside in the fridge to keep dry.
Place the pork into the marinade bag and leave for 2 – 4 hours. When ready, heat the oil in a roasting tray. Remove the marinade from around the pork and season the pork with salt and pepper. Place the marinade into a saucepan and keep aside.
Remove the fat/skin from the fridge and carefully score plenty of criss cross lines into the skin – then rub with plenty of salt. Place the skin back onto the marinated pork and secure with string. Place the pork into the hot oil and brown all over. Place the pork into a pre-heated oven at 180C, 350F, gas mark 4 for 1 hours 30 minutes. 10 minutes before the end of cooking, drizzle over a little clear honey to glaze. When ready, remove from the oven and rest for 10 – 15 minutes before serving, covering it to keep warm. Remove the string and carve between the bones.
To make the rhubarb sauce, heat up the marinade and add the chicken stock, gently bring to the simmer and cook until a pulp. Then, blitz in a processor and serve with the pork.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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