Tuesday, September 07, 2010

Jerk pork with curried nectarine relish and baps

Sacriliege or serious flavour?
Pig roasts have been so popular this year - more this year than ever before. This corporate party in Stanton, Gloucestershire however was only 16 but still wanted the pig roast experience. As a pig roast will feed 50 - 150 in the end we agreed smaller cuts of pork along with a couple of cajun spiced free range Madgetts Farm chickens. I was keen to try out the jerk pork again, and they liked the sound of it too.

Pork, as always, was Berkshire/ Gloucester Old Spot cross from Home Farm in Bredon's Norton. As it was a last minute booking they didn't have all the pork shoulder I needed - the pigs still needed a bit more hanging in the cold room. So it was a combination of 6 hour slow cooked shoulder and roasted loin. Nice combination!
Ever since Nigella had cooked gammon in coca cola I had meaning to try it. Cooking the jerk pork in coke seems to be quite a thing too. I took this recipe and adapted it, leaving the pork to mariande for a couple of days. And after 6 hours of cooking in pork stock, coke, lemon, ginger, garlic, onion, chilli, lime, herbs etc, I drained the liquid and reduced it to a glaze. This made a nice condiment to serve with the pork & baps or for smearing on the chicken they had brought and were just about to roast as I arrived with their delivery on the way to cooking abother dinner party. The loin roasted in about an hour and a half. I then gave them instructions on removing the skin to make crackling.

Curried nectarine relish


I had liked the look of this recipe when I found it a couple of months ago. I took the idea and just made my own - had lots of chutney making experience when young and one of my first jobs as a chef. Nectarines look better than peaches when I picked them up so I used those instead. Couldn't have been much fresher - barely had time to cool before it was on the road.

3 comments:

Sam said...

The pork looks fabulous! I love the sound of the marinade. The nectarine relish sounds great too.

James said...

Wow - you're back from beyond!

Never got to try it sadly - had to take it whole. Next time I'll have to make some for myself =]

James said...

Also cooked the marinade after use and mixed it into the cous cous - serious flavour