Wednesday, 19 December 2007

Loin of Pork & Pork Tonnato

Since Kim Libretto first supplied me with his gargantuan pork chops, I've been returning on a regular basis to sample different parts of the Essex-bred free range pigs that he sells. I wasn't surprised that the belly was so flavoursome given the layers of fat that sandwiched the meat, and I've since put in an order to take 3kg back to Birmingham with me next week. Last week I bought a loin joint for roasting and once again, it didn't disappoint. I bought twice the amount needed to make the roast worthwhile but also to use the cold leftovers for an Italian dish of Pork Tonnato.

As part of my foodie quiz at Albion I'd bought a Romanesco for the teams to identify, and not really knowing what to do with it, I decided to create a gratin with a nice mature cheddar cheese sauce. It looked very unusual, like the tips of fir trees peaking through freshly fallen snow high up in the Alps.

I found a recipe for Pork Tonnato in the River Cafe cookbook and it really is a simple and tasty way to use up cold cuts of pork. Simply slice the pork very thinly, cover with tinned tuna, make a mayonnaise flavoured with capers and anchovies, and Roberto is your avuncolo.

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