6 tablespoons of extra virgin olive oil 100g (31/2oz)of pancetta or bacon, roughly chopped 800g (1lb 12oz) pork fillet 2 garlic cloves, left whole 4 tablespoons of honey 1cm (1/2 inch) of root ginger, peeled and finely sliced 2 carrots, roughly chopped 4 baby parsnips, halved or quartered, depending on size 2 sprigs of fresh rosemary 300ml (10 fluid oz) vegetable stock Freshly ground black pepper
I watched this on the telly and instantly wanted to do it, Gennaro Contaldo and Antonio Carluccio made the whole thing look so relaxed and enjoyable. So on Sunday, relaxed (its a marvel what a couple of beers can do), I really enjoyed making this dish, even though I had mistakenly bought pork loin instead of fillet. “So what” I said to myself in an awful Italian accent. It still tasted fantastic.
First, gather all the equipment and ingredients you will need, a 26cm or 28cm cast iron casserole, apron, chopping board and sharp knife, salt mill and pepper mill, scissors (for cutting the pancetta or bacon), skimmer, tablespoon measure and measuring jug.
I prepare everything first and have it all ready to go. Put the casserole on the stove and heat the oil and fry the pancetta until golden brown. Remove it from the pan and set it aside for later. In the same pan fry the pork for 4 or five minutes having first seasoned it all over with salt and then seal all the sides in the hot oil. Now add the garlic, honey and ginger and cook over a medium heat until caramelised. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper. Cover with the lid and cook on a medium to low heat for 30 minutes. Check the vegetables are tender and remove them from the pan and set them aside. Let the pork continue to cook for another hour, or until it is tender and cooked through. Remove the pork from the pan and allow it to cool a little, carve it into thick slices. Return the vegetables and pork slices to the pan to heat through before serving.
Notes :
I couldn’t get baby parsnips, so used regular ones and cut them up to be pretend baby parsnips.
I used bacon (4 rashers) instead of pancetta
I also fancied some sweet potato with it late on, so threw it in for the last 30 minutes on its own with the pork and juices, really tasty.
mixing bowl, saucepan, whisk and measuring cups. Beat the butter and sugar to a cream, then add the mustard and salt, beat in the eggs. Slowly stir in 1/2 cup of vinegar. Bring the mixture to the boil while stirring all the time. When it is time to use thin down with milk to the consistency of cream.
Tweet
Bookmark this on Delicious
