Even though my blog has been running just for two months, you have probably noticed that most of the meals being posted here are salads, pasta, and some desserts such as donuts and marshmallows. Indeed, I prefer not to count any desserts since they are not the real food. The solid argument, right?:) And I do believe in a few mounts or so you will find some dips, chilled soups, appetizers, lemonades, and ice cream – sorbets (remember – we’re not counting any donuts, pancakes, and marshmallows!) That will be pretty much the food you’re going to see for a long time.
Unfortunately, you may not see a lot of recipes for meat, poultry and fish dishes.
Firstly, while we have fish and poultry quite regularly, we almost don’t eat red meat at home. Secondly, I’m not that good at cooking meat and fish (chicken for a salad doesn’t count) while Andrew is an adept at doing that. Thus, since I generally usurped the kitchen, I give it up to him to cook some meat or fish. This is I call the compromise. Lastly, and this is totally embarrassing, there are some things, and fish and meat are among them, I can’t handle and take decent photographs. Every time I take pictures, the food turn flat, unappealing, and so on. Perhaps, we just have to eat meat more often, to practise:)
But there are always the exceptions. Believe it or not, but I made some pork recently. Moreover, not only did it turn great, but also I’m satisfied with the taken pictures.
Indeed, I got acquainted with this recipe in 2012 when I was in love with James Oliver’s recipes and was having a rhubarb marathon. Pork roasted in rhubarb sauce sounded amazing to me, and it turned so. It was so good that soon after that I roasted chicken using the same sauce.
I kind of forgot about that recipe, but some time ago, while commenting on a Cheyanne’s blog post, all of a sudden it came to my mind. A few days later this idea was discussed and approved. And here we go – I’m so pumped to share it with you! This is my first (and may be even the last one haha!) meat post on the blog! By the way, it’s a rare occasion when I publish the recipe few days after having it (usually it takes few weeks/months).
Oliver mentiones the perfect contrast of the textures and flavors, and I agree with him. Pork submerged and stewed in the sauce, are tender and succulent but at the same time crispy due to being fried. About frying. 3 years ago I skipped that step, and that was such a mistake – it’s a crutial one! As for the sauce, is tart, tangy, and sweet that it’s even difficult to distinguish between the ingredients – they’re beautifully blended.
Jamie recommends serving this pork with noodles. We opted for some roasted potatoes. That’s not the healthiest companion, but honestly neither are the noodles. So choose whatever you love and enjoy! To wrap this nutritious question up, don’t take pork with almost no fat. While pork with some fat turns out in melt-in-you-mouth pieces, lean one could be a bit dry.
The only one issue I’ve got here is the amount of potatoes. While the yield of meat is enough for two adult (and quite voracious) people (or for 3 moderately voracious), the amount of the potatoes are enough for 4-6 folks, depending on their appetite, so just adjust that if necessary.
That’s not a big deal though. The issue is you can easily start a fight for an addition spoon of these gorgeous meat:)
Succulent pork pieces stewed in delicious rhubarb-ginger sauce, then fried until lovely golden and crispy and served with beautifully baked potatoes. That's heaven!
- For pork:
- 1,5 pounds (700 gr) pork belly (or part of your choice), washed, drained, and cubed in 2-inch pieces
- Pink salt, to rub the meat
- Pink and green pepper, crushed, to rub the meat
- For sauce:
- 2-4 rhubarb stalks, cut (about 300 gr)
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 garlic cloves, peeled
- 1 medium red hot pepper, seeded and cut in half
- 1 piece of ginger, grated (1 - 1,5 tablespoons of grated)
- For potatoes:
- 1 pound mini potatoes (I got mixed - white, red and purple), unpeeled
- 1 pound mini sweet potatoes, peeled
- 4 tablespoons butter, melted
- Pink salt, green and pink salt, to taste
- Fresh rosemary, thyme, purple sage or other herbs of your choice, chopped
- To garnish:
- Arugula or salads of your choice
- Fresh cilantro or other herbs of your choice
- Chilly pepper, seeded and sliced
- Preheat the oven to 180 degrees C (350 degrees F).
- To make the sauce, put all the ingredients in the blender and proceed until smooth.
- Rub the pork pieces with some salt and pepper, and transfer them to a baking dish. Pour the sauce over the meat and add 1/3 - 1/2 cup of water.Cover the dish with foil and place in the oven for about 1 hour 30 minutes or until the meat is tender but hasn't turned brown yet.
- Once it's ready, grab a large pan or wok, splash a few tablespoons of oil and heat. Pick the pork pieces out of the sauce and fry them for a few minutes, until crisp and golden.
- In a meanwhile, bring a pot of water to a boil. Put the potatoes and cook for 5-7 minutes then add the sweet potatoes and cook for an additional 3-5 minutes. Off heat and drain.
- Place the drained potatoes in a baking dish. Generously brush them with the melted butter and sprinkle with the salt, peppers and herbs (I recommend adding the herbs in the butter first - that prevents them from burning). Bake the potatoes for about 15 minutes at 180 degrees C.
- Increase the temperature to about 250 degrees C (sure the pork shouldn't be in the oven by this time) and grill them for another few minutes, to get a lovely crust (but pay attention to them - they can turn golden in no time!)
- Serve the pork and potatoes with the arugula or any other salad of you choice, sprinkled with some hot pepper and cilantro and generously drizzled with the sauce (you may simmer the sauce in a saucepan for a few minutes to thicken it).
- That's heaven! Enjoy!
Recipe adapted from jamieoliver.com