Friday, May 23, 2014

Recipe: Roast Pork Leg, with Stewed Rhubarb and Minted New Potatoes

This recipe is my entry into Rix Petroleum's Seasonal Recipe Competition- this month with rhubarb being the challenge ingredient! I expect many will submit dessert recipes- but you guys know what I'm like, I'm not really into puddings, so I thought I would experiment with a savoury rhubarb recipe. Just like how roast pork goes well with apple sauce, it goes just as well with this tangy stewed rhubarb. I've taken another step in making this recipe even more seasonal, through using delicious Jersey Royal potatoes- they're on offer in most supermarkets at the moment.If you fancy entering yourself, you'll find all the competition details here: http://www.rix.co.uk/aga-cooker-recipes/may/

Roast Pork Leg, with Stewed Rhubarb and Minted New Potatoes (serves 6)
Pork
2kg Pork Leg (boneless) joint
2 tbsp olive oil
1 tbsp cider vinegar
25ml sweet chilli sauce
4 garlic cloves
2 tsp dried thyme
Salt and pepper
600ml water

Rhubarb
1440g rhubarb, diced
6 cloves garlic, finely chopped
1 tsp celery salt
1 tbsp dark soy sauce
240g sugar
Salt and pepper to taste

Potatoes
2kg new potatoes (jersey royals if poss!), halved
2 tbsp butter
1 tsp dried mint
Salt and pepper

1.       Preheat the oven to 180C. Put the pork leg in a roasting tray, and pour in the water. Blitz together the olive oil, cider vinegar, sweet chilli sauce, garlic, thyme, salt and pepper. Rub this herby garlicky mixture all over the pork leg. Roast in the oven for 2 hours. Remove from the oven, allow the pork to rest for at least 20 minutes before carving (reserve the pan juices).
2.       Bring a large pan of salted water to the boil, and boil the new potatoes for 20 minutes. Drain, add the butter, mint and seasoning, allow the butter to melt and coat.
3.       Meanwhile, put all the rhubarb ingredients, plus 300ml of the pan juices from the pork, and cook on a high heat, stirring often, for about 15 minutes- or until rhubarb have thickened into a sauce, with a few chunks still.

4.       Carve the pork, and serve with the stewed rhubarb and new potatoes. 

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