Sam Mannering
We are nearing the end of barbecue weather (sulk), so make the most of recipes like these while you can.
A nectarine is actually just a variety of peach without the fuzz. Who knew?
Somehow, I still prefer them to peaches, fuzz aside. Tempted as I am to pepper this week's column with innuendo, I'll stop while I'm ahead.
We are nearing the end of barbecue weather (sulk), so make the most of recipes like these while you can.
Start the pork in the oven, as it will need a bit of time to melt down and tenderise, then finish it off on top of the grill to get some of that lovely barbecue-y flavour.
READ MORE:
* Recipe: Ricotta Gnocchi with basil and zucchini
* Recipe: Sam Mannering's Chicken, cucumber, chilli and dill
* Salad of chicken, nduja and courgette
* Recipe: Al pastor with pineapple salsa
The salsa will do well being made a day in advance, as will the pork itself - you could pre-cook it and then get it out of the fridge to grill. Chef tricks.
Prep time: 15 Minutes
Cook time: 2 Hours
Serves: 4-6
Ingredients:
About 1kg pork strips
3 cloves garlic, finely chopped
Zest and juice of 1 lime or lemon
Handful of rosemary leaves
Olive oil
Salt and pepper
Salsa:
Half a red onion, finely chopped
2-3 nectarines, depending on size, stones removed and finely chopped
Zest and juice of 1 lime or lemon
Finely chopped fresh red chilli, to taste
Large handful of flat-leafed parsley, roughly chopped
Method:
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In a mixing bowl, combine the pork with the garlic, lime zest and juice, rosemary, 3-4 tbsp of olive oil and a generous seasoning of salt and pepper (pork needs a decent amount of salt), cover, and leave to marinate in the fridge for at least 2 hours. Overnight is better.
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Preheat the oven to 160°C on bake. Bring the meat out of the fridge and let it come up to room temperature. Arrange in a roasting dish in a single layer. Pop in to roast slowly for about an hour and a half, until the fat has rendered out and the pork is lovely and tender. Turn the meat over once or twice.
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In the meantime, combine the chopped red onion, nectarine, lime zest and juice, chilli, parsley, 2 tbsp of olive oil and salt and pepper to taste. Set aside.
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Bring the grill up to crisp the meat on both sides, or alternatively, finish off on the barbecue (that's what I did and it was delicious). Once crisp and golden brown, allow to rest for a few minutes before serving with the salsa on the side or scattered over the top.
from What to Cook https://ift.tt/Gju9BUQ