Pork in milk with jalapeno, leek and pear marmalade

Method

1. Preheat the oven to 170ºC/gas 3. Season the pork with salt and freshly ground pepper.

2. Heat a casserole dish over on medium heat, add in the butter and heat until foaming.

3. Add in the celery, leek and carrot, cover and soften over a low heat for 2-3 minutes, taking care not to let the vegetables colour.

4. Add the cloves and juniper berries and stir well.

5. Add in the pork, making sure it is well-coated with the butter and vegetable mixture, and fry for 2-3 minutes.

6. Add in the wine, and cook briskly on high heat for 2-3 minutes.

7. Once the wine has been absorbed, add the milk and cream.

8. Bring up to a simmer, then place the lid on and transfer to the preheated oven. Cook for 12 minutes if using pork fillet, or 20 minutes if using the loin.

9. When ready, remove the meat from the pot, and keep warm.

10. Meanwhile, make the jalapeno, leek and pear marmalade. Heat the olive oil in a heavy-based pan. Add the leeks and stir gently.

11. Cover and cook on a low heat for 8-10 minutes.

12. Add the garlic. Cover again and cook for another 4-5 minutes.

13. Add the jalapeno chillies, honey and pear, stir well, cover and cook for a further 4-5 minutes.

14. Add the vinegar and water, bring to a simmer, stir well and reduce until a syrup has been obtained. Process until smooth using a hand or jug blender and season with salt and freshly ground pepper.

15. Carve the pork, drizzle over the marmalad and serve with caramelised leeks.