Slow-cooked pork with Jerusalem artichokes, and walnut and parsley sauce

Slow-cooked pork with Jerusalem artichokes, and walnut and parsley sauce

By
From
Spring
Serves
8
Photographer
Andy Sewell

I have always loved the classic Italian slow-cooked loin of pork cooked in milk, a version of which featured in The River Café Cookbook. Over the years I’ve added little touches of my own – here verjuice and a little dried chilli for warmth. The sauce does not reduce to curdy morsels in the usual manner but is delicious in a different way. The rich, sticky, nutty taste of Jerusalem artichokes complements the dish beautifully.

Ingredients

Quantity Ingredient
2kg piece of organic, boned young pork loin
2 tablespoons olive oil
20g unsalted butter
a bunch sage, leaves only
3 bay leaves
3 garlic cloves, peeled and halved
1 dried red chilli
500ml verjuice
1 litre organic whole milk
2 lemons, finely pared zest
sea salt
freshly ground black pepper

For the Jerusalem artichokes

Quantity Ingredient
1kg jerusalem artichokes
A splash olive oil
a small bunch oregano, leaves only
12 little ripe plum tomatoes, such as datterini

For the walnut sauce

Quantity Ingredient
20 young walnuts
2 good quality anchovy fillets
1 dried red chilli, finely chopped
1 garlic clove, peeled and roughly chopped
a small bunch flat-leaf parsley, chopped, leaves only
200ml extra virgin olive oil

Method

  1. Preheat the oven to 180°C. To prepare the Jerusalem artichokes, scrub them under cold running water, halve lengthways and place in a roasting tray. Season with salt and pepper, drizzle over the olive oil, add the oregano and toss lightly together. Roast on the middle shelf of the oven for 45 minutes, or until the artichokes are golden brown and tender through to the middle, adding the little tomatoes halfway through cooking.
  2. For the sauce, crack the walnuts open and extract the nuts. Using a pestle and mortar, gently pound a handful of them, then gradually add the rest of the walnuts, the anchovies, chilli and garlic, continuing to pound. The sauce should be creamy in parts, textured in others. Stir in the parsley, then gradually incorporate the olive oil. Taste and add a small pinch of salt if you think it needs it. Set aside while you cook the pork.
  3. Season the pork generously all over with salt and pepper. Heat the olive oil in a heavy-based pan, large enough to hold the pork, with a lid. Brown the pork well all over, then lift out. Pour off any fat from the pan.
  4. Melt the butter in the pan and add the sage and bay leaves, garlic and chilli. Cook gently, stirring, for a minute, then return the pork to the pan. Pour over the verjuice and milk, bring to a simmer and add the strips of lemon zest.
  5. Turn the heat to low and partially cover the pan with the lid. Simmer gently for 1½–2 hours or until the meat is meltingly tender and the sauce has reduced by two-thirds. Taste and adjust the seasoning if necessary.
  6. To serve, slice the pork and arrange on warm plates with the roasted Jerusalem artichokes alongside. Spoon over the walnut sauce and serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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