The combination of fruit and meat goes back hundreds of years, even before the Romans. Fruit can add a great counterpoint to a meal, counteract the fat in the meat and add extra flavour without a lot of calories.
Are easy to make and once you understand the principle you can try different ingredients. The fruit should be ripe but not mushy. Usually, I add chilli and fresh coriander. Often I add a little finely diced red onion (because red onions are a little sweeter and will also add colour) but not always. A couple of glugs of olive oil, also a little fresh orange juice to cut through the grease and a little red or white wine vinegar to add acidity.
Ingredients (serves 3-4)
1.2 kilo of boneless leg of pork tied and the skin scored
4 Tbsp olive oil
5 Ripe small doughnut peaches
5 large cloves of Black garlic
1 teaspoon of Asian Kitchen dried Chilli
1 large orange
1 Tbsp chopped fresh coriander
25g thinly diced red onion
1 Tbsp white wine vinegar
- Preheat oven 185°C (365 F). Remove all packaging from the pork joint and dry on paper towel.
- Use one Tbsp of olive oil rub it into the pork and season with salt and pepper.
- Place the pork in a roasting dish/tray and season with salt and pepper then put onto the top shelf of your preheated oven. (see point 7)
- Prepare your new potatoes but don’t put them onto cook until after 1 hour of cooking the pork. Prepare your vegetable but remember not to cook it until about 10 minutes before serving.
- Whilst the pork is roasting you can start making the salsa. Reserve the softest peach and slice the remaining 4 into a bowl. Now cut up the reserved peach and put in a liquidiser together with the juice from the orange and whizz it until it is smooth.
- Pour the pureed orange and peach mixture over the peach slices and add 2 Tbsp olive oil and gently stir.
- Now add the red onion, dried sliced chilli and coriander. Chop and add the black garlic, blueberries and white wine vinegar. Season lightly, with salt and pepper and stir gently to incorporate.
- The cooking time for the pork should be about 1 hour 25 minutes. After 1 hour and 15minutes take the joint out of the oven and cut off the string, then sprinkle a tiny amount of salt onto the crackling to help it finish crispy. Check the internal temperature of the roast pork, it should be 75-80 C.
Allow your roast pork to rest for 5-8 minutes before carving. Cut the crackling off the whole joint to make the carving easy. Serve with new potatoes,green vegetable and of course the salsa.
For those of you who are unfamiliar, black garlic is garlic that is aged with heat and humidity for a long time until it is black, sweet and has a balsamic quality to it. I buy my black garlic from Balsajo
With thanks to Kevin Ashton for this recipe. For more recipes please visit Kevin’s Blog.