French-trimmed rack of pork with caramelised red chilli jam

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By: James Martin From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.36 / 5 (11 votes)

Prep time:
30 min, plus 10 mins resting
Cook time:
1 hr 30 min
Serves:
2

James Martin roasts an unusual cut of pork and serves it with sensational chilli jam and Chinese greens

Method

1. Preheat the oven to 180C/gas 4.

2. For the chilli jam, heat the caster sugar in a heavy-based saucepan over a medium heat, without stirring. Cook until the sugar melts into a syrup and caramelises into a rich golden colour.

3. Blend the chillies, tomatoes, kaffir lime leaves, lemon grass, ginger, garlic, shallots, fish sauce, sesame oil, soy sauce, honey, lime juice and zest in a food processor. Grind into a paste.

4. Carefully add the chilli paste to the caramel and stir well. It will make quite a splash so do stand back. Bring to the boil, reduce the heat and simmer for 5 minutes, stirring now and then.

5. Season with a little salt and freshly ground pepper, bearing in mind the saltiness of the fish sauce and soy sauce. Cool and chill until serving.

6. To cook the pork, heat a heavy-based roasting tray on the hob until very hot. Add the olive oil and butter and heat through. Add the pork, and sear on all sides to colour well.

7. Remove the tray from the heat. Add the limes, garlic and a pinch of salt and freshly ground pepper.

8. Scatter the sage over the pork and roast in the oven for 1 hour 30 minutes, basting often.

9. Remove from the oven and rest for 10 minutes.

10. Serve on a bed of steamed pak choi. Spoon the crème fraiche and chilli jam around the pork, garnish with chervil and serve at once.

Ingredients

For the pork

  • 1 tbsp olive oil
  • 50 g butter
  • 4 boned pork loin, French trimmed
  • 2 limes, halved
  • 1 heads garlic, halved
  • 1 pinches black pepper
  • 8 sage leaves
  • 100 g crème fraîche, full fat
  • 30 g chervil
  • 200 g pak choi, steamed, to serve

For the caramelised red chilli jam


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Latest Comment

 

I was extremely please how moist the pork is and of course a smashing recipe. Thank you.

Vicki.

bumpbump bumpbump  Posted 25 Apr 2008 4:52 PM