Monday, 23 June 2014

Wood Oven Pork


Because the weather was just so darn hot this weekend we decided to light the wood oven, just throw a joint of pork into it (not literally we would put in a dish first!) & let it cook itself - no basting or messing around - just let it cook with the flavours of the wood smoke and let me be to sunbathe.

First of all this is me!

And what sounds like a great idea to simplify the meal and let me relax doesn't happen -I just can't help myself and have to create a simple rub/marinade for the pork and one for the crackling (I do love a bit of crackling!)

Recipe

Marinade/rub

1 teaspoons coriander seeds
juice & zest of a lime
1 clove garlic
2 teaspoons siriacha hot chilli sauce
salt & pepper
Sprig of bay
Sprig of sage
1 onion - quartered but not peeled


Pop your coriander; lime zest; garlic; salt & pepper into your pestle & grind together.



Add your chilli sauce and lime juice - the rub is now ready - do not taste!  it will burn your tongue!! Unless you like really hot spicy chilli.



Grab your old rust baked on cast iron griddle

 (it's taken me years to perfect this cooking pot! I didn't realise how grotty this pan looked until I saw the photo!)

.................. and pop your sprigs of herbs & onion in.


Place your pork joint, skin side down, on the griddle and rub in your marinade - really work it into the meat.


Turn your joint over and, making sure there are lots of scores in the skin, rub in a tablespoon of salt crystals.

Cover with foil and leave to marinade, in the fridge, for at least an hour.


Get your wood oven good and hot or pre heat you household oven to 210C / Gas 6


Place your meat in the oven and sit back for about 2 hours ( if cooking in a conventional oven turn the heat down to 180C / Gas 4 after 20 mins)

After 2 hours remove the foil & let the crackling colour & crisp. In a wood oven this takes only a few minutes but in a conventional oven it may take about 20 minutes or, if that isn't working, pop it under a very hot grill for about 5-10 minutes.

You do need to keep an eye on the crackling or it may catch - like mine did!!





After all that gentle cooking the pork will be melt in the mouth and the onions soft and creamy. Leave the pork joint to rest for about 20 minutes before serving.


We served ours with a great big green salad....

Enjoy

Printable Recipe

 Wood Oven Pork