You are here:

French-trimmed rack of pork with caramelised red chilli jam

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

French-trimmed rack of pork with caramelised red chilli jam

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.

Comments add a comment

bumpbump | Posted 25-Apr-08

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

Vicki.

Serves: 2

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

Ingredients

For the pork

1 tbsp Olive oil
50g Butter
4 boned pork loin, French trimmed
2 limes, halved
1 head Garlic, halved
1 pinch salt and fresh ground black pepper
8 sage leaves
100g crème fraîche, full fat
30g fresh chervil
200g pak choi, steamed, to serve

For the caramelised red chilli jam

75g caster sugar
2 red chillies
3 plum tomatoes
8 kaffir lime leaves
2 lemon grass stalks, white bulbous part finely chopped
25g fresh ginger root, peeled
2 garlic cloves, peeled
2 Shallots, peeled
4 tbsp Fish Sauce
40ml Sesame oil
50ml dark Soy sauce
2 tbsp clear honey
3 limes, zest and juice
1 pinch salt and fresh ground black pepper