Three-hour Pork Belly
Cook time: 3 hours Prep time: 10 minutes
- 2 tbsp fennel seeds
- 1 tsp black peppercorns
- 1 small bunch thyme, leaves only
- 3 garlic cloves
- 3 tbsp olive oil
- 1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
- 2 lemons
Toast the fennel seeds and peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. Mix with 2 tbsp olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for a few hours or overnight.
When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes.
Braised red cabbage with apple
Slice 3 onions into half-moons and sweat in 2 tbsp olive oil until soft. Add 4 peeled and roughly diced Bramley apples and 1 shredded large red cabbage to the pan. Season, stir and cover with a lid. Turn the heat down and stew for 1 hr, or until cabbage is tender. Check every now and then, adding some water if the pan is looking a bit dry. Remove the lid and stir in 100g soft brown sugar. Add 100ml red wine vinegar, cook for 10 mins until evaporated, season to taste and serve.
Pork Chops With Coffee Dry Rub Print
Cook time: 15 minutes Prep time: 5 minutes
- 4 teaspoons chili powder
- 4 teaspoons ground coffee
- 2 tablespoons dark brown sugar
- 4 teaspoons salt
- 6 medium, bone-in pork chops about 1-inch thick
- ¼ teaspoon turmeric
- ¼ teaspoon ground coriander
- ¼–½ teaspoon cayenne pepper
- ½ teaspoon freshly ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
In a small bowl, combine all the ingredients and stir until well blended. Preheat the grill.
Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minutes on each side over a medium heat.
Let the chops rest covered with aluminum foil before serving. Discard any unused rub.
Grilled Venison Loin (Backstrap) With Horseradish Cream
“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear
- 1.5 to 2 pounds venison loin, trimmed of silver skin
- kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
- 3 tablespoons olive oil
- 1 cup crème fraîche
- 2 tablespoons freshly grated or prepared horseradish
- 2 teaspoons chopped fresh
- chives or parsley
- juice and zest of 1 lemon
Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.
Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.
Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.