Roast pork slices, with a beetroot salad, comprising beetroot, very finely chopped onion and carrot (proportions approximately 70:20:10), soused in balsamic vinegar, with honey; plus a baby leaf salad, comprising red baby leaf lettuce, chard, spinach, and rocket, dressed in freshly squeezed lemon juice.
A pork and apple sauce was made with some of the pork fat and juices from the joint, with ten to a dozen spring onions, one large carrot, half a bramley apple, chopped, pork stock, vegetable stock, parsley, oregano, rosemary, thyme, two pinches of paprika, and a pinch of smoked paprika. Plus a couple of dashes of Nam Pla fish sauce and a squirt of tomato puree.
The sauce was simmered for an hour and then mashed. Cooked for another twenty minutes to half an hour, and then blended with an electric hand blender. Allow to cool to room temperature.
A pork and apple sauce was made with some of the pork fat and juices from the joint, with ten to a dozen spring onions, one large carrot, half a bramley apple, chopped, pork stock, vegetable stock, parsley, oregano, rosemary, thyme, two pinches of paprika, and a pinch of smoked paprika. Plus a couple of dashes of Nam Pla fish sauce and a squirt of tomato puree.
The sauce was simmered for an hour and then mashed. Cooked for another twenty minutes to half an hour, and then blended with an electric hand blender. Allow to cool to room temperature.
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