Sunday, 3 April 2011

Beef Braciole - Roast Pork and Rhubarb

My new favourite dish cooked by Mr B yesterday:
http://www.italianchef.com/braciole.html

For Mothering Sunday today I cooked Roast Pork and Rhubarb. A recipe that I can't find online but definitely will do again and goes something like:
Prepare the pork joint for crackling (score, dry, rub in oil and salt) and put in hot oven for 30 minutes. Take out and put pork onto a plate turning oven down to 170C. Make a layer of sliced red onions, thyme leaves (from about 6 sprigs of thyme), 2 star anise, 3 bay leaves. Put the pork back on top and pour 1 pint of dry cider around it. Cook for remaining cooking time minus 20 minutes. Total cooking time will be 30 minutes per lb and 30 minutes over.
For those remaining 20 minutes again put pork onto plate, drain off any fat in the pan then add 1lb+ chunks of rhubarb on top of the onions and drizzle with 3-4 tbsp runny honey. Put pork back on top and cook. At the end, leave the pork to rest, stir the onions and rhubarb etc together and serve with the pork.