By Adam Byatt, http://www.trinityrestaurant.co.uk/
pot roast loin of old spot pork with kumquats
This is the third post in a series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam prepares the main event. Make sure you don’t miss Gareth Grove’s weekly executions of the recipes.
pot roast loin of old spot pork with kumquats
Kumquats are widely underused. They are deliciously sour, with a powerful citrus kick, and in this recipe both these elements complement the full flavour of the pork perfectly. The result is a rich roast with plenty of cooking juices –perfect for mopping up with chunks of bread.
Serves 4
2 onions
1/2 bunch thyme
1 x 6-bone rack good-quality pork, such as Old Spot (French trimmed)
sea salt and freshly ground black
pepper
olive oil
20 kumquats
500ml brown Chicken Stock
1 star anise
Preparation
Peel and finely slice the onions. Pick the leaves from the thyme.
Preheat the oven to 200°C/180°C fan/gas 6.
Method
Season the pork well with salt and pepper. Heat a flameproof casserole over a high heat until hot, splash in some olive oil, then place the pork in the pan and brown on all sides. Remove the pork and turn the heat down to medium. Add the onions and brown gently for 5 minutes, stirring regularly to incorporate all of the cooking juices from the pan (this will give body to the finished dish).
Once you are happy the onions are browned, add the kumquats and place the pork on top followed by the thyme leaves. Now pour in the stock and add the star anise.
Place the uncovered pan in the oven. Roast the pork for 45 minutes – the meat should be firm to the touch and still moist, but with no sign of blood when pierced in the centre with the tip of a skewer. Remove from the oven and leave to stand for 30 minutes to relax the meat and allow the juices to settle. Take the pork out of the pan and slice between the bones. Serve with the juices spooned over, and the onions and kumquats.
Hungry for more? Check Adam’s bread & Portobello mushroom soup recipes and share with us your cooking tips.
Tags: Adam Byatt, cookbook, Trinity Restaurant, Video