Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Tom Kerridge’s tender roast pork with rhubarb sauce
Serves 6 Starters and mains
Ingredients
- ½ pork belly
- 6 sticks of rhubarb
- 100g sugar
- zest of one lemon
- a splash of water
- 50g diced cold butter
Method
To make tender roast pork with rhubarb sauce, roast ½ pork belly on a rack at 170˚C/335˚F for 2 hours. Remove the pork and set aside. Meanwhile, take 6 sticks of rhubarb and slice into quite small pieces. Place the sliced rhubarb in a pan, and add 100g sugar, the zest of one lemon and a splash of water. Place the pan over a very low heat and cook until the rhubarb softens. After this, blend the mix together and pass it through a fine sieve – it should be quite thick at this point so it might take some time. Lastly, return the rhubarb mix to the heat and slowly stir in 50g diced cold butter. Stir until the butter emulsifies and serve immediately with the pork.
Advertisement