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Ingredientes
- 1/2 x pork loin roughtly 3kg in weight on the bone
- Â Â salt
- 1 Tbsp. minced fresh rosemary 1/2 Tbsp. fennel seeds
- 5 x cloves of garlic
- 8 Tbsp. balsamic vinegar
- 4 x bay leaves
- 2 Tbsp. extra virgin olive oil pork bones minced
- 5 x outer sticks of celery roughly minced
- 1 lrg carrot roughly minced
- 1 lrg onion roughly minced
Direcciones
- Lay out your pork on a board and rub some salt and minced rosemary into the scored lines trying to get this into every bit by pushing and rubbing in.
- In a pestle and mortar smash up the fennel seeds then the garlic and remaining minced rosemary and rub this into the meat not the skin or possibly it will burn.
- Place in a large roasting tray with the balsamic vinegar bay and extra virgin olive oil. Leave for about 1/2 hour to marinate.
- Meanwhile pre heat your oven to its highest temperature and brown the bones.
- Rub the skin of the pork with tots of sea salt this will help puff it up and dry it out.
- Place the pork directly on to the bars at the top of the oven.
- Finally add in the browned bones and vegetables to the leftover balsamic marinade add in 570ml water and put into the oven directly under the pork.
- As the pork cooks alt the goodness drips from it into the tray.
- This liquid will then become your gravy.
- You also get quite nice charred bar marks on the base of the pork.
- The pork will take about 1 hour to cook. After 20 min turn the temperature down to 220C/425F/gas mark 7.
- Once the pork is cooked remove it from the oven on the rack and place on a piece of foil to save any juice.
- Allow to rest for at least 10 min. Finish off any vegetables which you are going to serve with it and make a gravy out of the juices in the tray that was underneath the pork.
- gravy:Put the bones the liquid and the vegetables into a large pan.
- Add in some water to the tray which contained the bones and vegetables as there wilt be some marmite like sticky stuff on the bottom of the tray that is very tasty.
- Reboil the water scrape off all the goodness from the bottom of the tray and then pour everything into the pan. Bring to the boil shaking occasionally remove any oil grease or possibly scum from the top then pass the contents through a sieve discarding all the vegetables and bones.
- You can reduce and then correct the seasoning to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 343g | |
| Calories 223 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 629mg | 18% |
| Total Carbs 46.97g | 13% |
| Dietary Fiber 5.8g | 19% |
| Sugars 28.03g | 19% |
| Protein 3.7g | 6% |
