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The Caterer

Pot-roast pork

11 September 2006
Pot-roast pork

INGREDIENTS

1 rack of pork: a four-rib section taken a couple of bones back from the best end will be about the best size and will contain a little more fat

For the cure 200g salt
1 large bunch thyme
1 bunch sage
1 clove garlic
For the glaze
3 egg yolks
2tbs honey
2tbs Indonesian soy sauce

For the pot roast 1 large onion
2 medium-large carrots
1 leek
3 cloves garlic
1 bunch thyme
1 bunch marjoram
150g unsalted butter
50ml groundnut oil

METHOD

Prepare the cure two to three days in advance. Chop thyme and mix with salt. Reserve. Peel clove of garlic and cut into matchstick-sized batons. Place in pan with a little water. Bring to the boil drain and refresh.

Combine a little salt and pepper in a bowl add the garlic and mix. Pick the sage leaves and reserve the smaller ones. Wrap the garlic batons in the sage leaves.

Take the pork and with a small sharp knife make three incisions along the bottom of the rack two rows of three incisions between each pair of rib bones and two lots of three incisions in the fat along the top and bottom of the rack.

Insert rolled sage leaves into the holes making sure they are not protruding.

Score the skin of the rack with a sharp knife and cover it all over with the salt and thyme mix. Do not apply the mix to open faces of the meat or it will become too salty.

Reserve meat for two to three days in the fridge. The salt will draw the moisture out of the meat and the meat in turn will take on an almost sweet herb flavour.

To prepare the pot roast peel and quarter the onion and carrot. Cut off the root of the leek and cut into four widthways.

Wash all the salt off the pork and pat dry. Pre-heat oven to 180ºC.

In a large lidded casserole put 100g of butter and the oil. Place on medium heat. Brown the pork on all sides and remove from the pan. Brown the vegetables. Place the pork on top of the vegetables skin-side down. Add the thyme and/or marjoram. Cover and put in the oven.

To make the glaze whisk all the ingredients together and set aside.

After 25 minutes remove the casserole from the oven turn the pork and return to the oven for another 25 minutes.

Remove the pork from the oven and with a sharp knife slice off the skin from the rack.

Turn the oven up to 230ºC. Score the fat of the pork and put the skin in the oven until crispy. Meanwhile drain the fat from the casserole and put on a medium heat. Deglaze with water (about 300ml) and cook out for 30 minutes.

Cover the rack of pork with the glaze and put in the hot oven for 20 minutes or until the fat has developed a deep golden-brown colour. Remove and leave to rest for a good 25 minutes.

Finally pass the sauce through a fine strainer into another pan and whisk in the remaining 50g cold butter.

Take the meat off the bone carve into thick slices and serve.

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