Slow Cooked Pork with Salsa Verde
Slow Cooked Pork with Salsa Verde served with Jersey Royals and Wilted Spring Greens! James used beautiful Middle White Pork from Little Oak Farm for this recipe!
Ingredients
- 3kg rolled pork loin, scored
- 1 tbsp sea salt
For the salsa verde
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 shallot, peeled and diced
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- 1 small bunch dill, chopped
- 1 small bunch parsley, chopped
- 2 tbsp capers
- 1 lemon, juice and zest
- 50ml olive oil
For the jus
- 400ml veal jus
- Knob of butter
To serve
- Hot jersey royals, buttered
- Wilted spring greens
Method
- Preheat the oven to 250C.
- Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes, turn the oven down to 150C and allow to cook for a further 3 hours.
- Boil the veal jus and reduce by half. Finish with butter. For the salsa verde, chop all of the ingredients together and mix well.
- To serve, slice the pork, pop onto a plate with a spoonful of vegetables and drizzle over the sauce.
Ingredients
- 3kg rolled pork loin, scored
- 1 tbsp sea salt
For the salsa verde
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 shallot, peeled and diced
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- 1 small bunch dill, chopped
- 1 small bunch parsley, chopped
- 2 tbsp capers
- 1 lemon, juice and zest
- 50ml olive oil
For the jus
- 400ml veal jus
- Knob of butter
To serve
- Hot jersey royals, buttered
- Wilted spring greens
Method
- Preheat the oven to 250C.
- Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes, turn the oven down to 150C and allow to cook for a further 3 hours.
- Boil the veal jus and reduce by half. Finish with butter. For the salsa verde, chop all of the ingredients together and mix well.
- To serve, slice the pork, pop onto a plate with a spoonful of vegetables and drizzle over the sauce.
