Sunday, September 09, 2007

A NEW PORK DISH


I'd be interested to know if this happens to other cooks: just as, every now and then, a dish you have cooked successfully hundreds of times decides to turn temperamental on you, so, every now and then you read a new recipe which you don't really think will work, you try it and - hey presto, it works beautifully. So I am very pleased with this pork dish which I tried out last night, having found the recipe in Matthew Fort's Eating Up Italy: it consists of slices of pork loin [lonza] marinated in orange juice and oil, cooked and served with a warm dressing of the cooking juices and orange blossom [zagara] honey - the honey here is sublime - which has been reduced and seasoned with some chilli flakes. Here I have served it on salad leaves but I think it is crying out to be served upon a bed of rucola [rocket] so that is what I shall do next time.

13 comments:

jmb said...

I know all about the recipe you have cooked for ages going south on occasion. Sometimes it happens with a cake recipe I have cooked for years.
This looks very good, WCLC, although I do not cook with honey now sadly, not being low carb, but I love pork and orange juice sounds like a good marinade for it.
regards
jmb

Crushed by Ingsoc said...

I would imagine the honey and olive blossom really bring out the flavour.

Is it more sweet, or spicy in flavour?

sally in norfolk said...

it looks delish..... I am looking for some new and easy vegetarian dishes for when Geoff returns. Anyone have a good chickpea curry ??? or know of any good books ??

Welshcakes Limoncello said...

Hi, jmb. Like that term - "going south" - and I find it particularly can happen with cake recipes. I guess you could make this without the honey. Crushed, it doesn't really taste that sweet or that spicy - I guess the amount of olive oil neutralises it . The orange taste comes through, though.
Sally, thanks. What about Madhur Jaffrey's veggie book? I'm sure it must be in paperback by now and that it has the kind of dish you are looking for. Or those "Australian Woman's Weekly" collections you can get in Waterstone's, etc? There are curry and veggie collections so you could combine the two!

Harry Haddock said...

Looks lush. Pork and honey & chilli are superb together, but the use of orange blossom honey is interesting, I'm not sure I could get it here, is it very orangey?

Lee said...

Yes...all of the above, Welsh! You're not alone in that one! ;)

Looks and sounds delicious.

Sir James Robison said...

...but I think it is crying out to be served upon a bed of rucola [rocket] so that is what I shall do next time...

Absolutely crying out for it. How do you know so much, Welshcakes?

mutleythedog said...

Do you have any ideas for mince? I have some in the fridge..

True Blue said...

Mmmm. That looks delicious Welshcakes, I`ll definitely try that recipe later this week !
I think, perhaps, a Watercress, Corriander and Pinenut Salad may compliment it also. What do you think ?
Being a "potato head" I would serve "roasties" in parmesan and blackpepper and lightly steamed brocolli spears.

Di. xx

Eurodog said...

Sounds good, WL.
Over the summer I have had some disappointments in the kitchen. I found some recipes in the papers or supermarket magazines and I thought I would try. All of them required time and patience and all the kitchen utensils I possess. Among these recipes were an Afghan curry, a beef buryani, a monkfish risotto. I spent a lot of time on them and was frustrated the way they turned out. I will try your pork dish.

Welshcakes Limoncello said...

Hi, HH It gives quite a subtle flavour of oranges. Glad it doesn't only happen to me, Lee! You are very kind, Sir James: I just read recipe books and other culinary tomes as if they were novels; I watch the Ital women cook; I talk to butchers and greengrocers and you learn which foods make a "good marriage" as the Sicilians say. Ciao, Mutley. Well, you could always meke it into pies to rival Mr Fray and Mr Bentos! Both pork and beef mince, cooked and seasoned and mixed with a good tomato sauce will make a fine pasta sauce. Hi, True Blue. That sounds an excellenty idea. I'm a "potato head" too! Hi, Eurodog. It's so annoying when that happens! I can quite understand that French chef who fell upon his sword when the sauce went wrongbut somehow we make ourselves continue! Never give up...

Girl on the Run... said...

As always it looks absolutely scrumptious! Buon Appetitio! M

Welshcakes Limoncello said...

Thanks, M.

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