Ask your local Rooks Fine Kentish Foods Butcher to French trim your rib of pork and cut a pocket , leaving about 2cm ’ s on each end uncut , ready for your stuffing . Add the sausage meat then tie with string to hold it all together , refrigerate until ready to cook .
Ingredients :
• 1.3kg ( 3lb ) Dingley Dell pork rib ( prepared as above )
• 450g ( 1lb ) Mrs . Christmas sausage meat
• 2 onions , thickly sliced ( about 1cm / 1 / 2 in thick )
For the gravy :
• 25g ( 1oz ) butter
• 25g ( 1oz ) plain flour
• 1 tsp lemon Juice
• 1 tsp redcurrant jelly
• A dash of Worcestershire sauce
• Sea salt flakes
For the brussels :
• 900g ( 2lb ) small Brussels sprouts
• 50g ( 1 3 / 4oz ) butter
• 225g ( 8oz ) pancetta or bacon , cut into small pieces
• 225g ( 8oz ) frozen chestnuts , defrosted or fresh vacuum packed and halved
• Salt and freshly ground black pepper
Method
Remove the meat from your fridge and allow it to get to room temperature before cooking .
1 . Preheat the oven to 220 ° C / 200 ° C fan / Gas 7 .
2 . Put the onion slices into a small roasting tin , sit the pork rib on top of the onions and rub 1 1 / 2 – 2 tablespoons of salt into the scored skin .
3 . Roast in the oven for 30 minutes until golden and starting to crisp . Reduce the oven temperature to 200 ° C / 180 ° C fan / Gas 6 and continue to roast for 1 hour and 25 minutes to 1 hour and 35 minutes , until the pork is cooked through and juices are running clear .
4 . Remove the pork rib from the tin and set aside to rest on a plate , covered with foil .
5 . While the meat is resting , make the gravy . Add 450ml ( 15 fl oz ) of water to the roasting tin and bring to the boil on the hob , scraping the base of the tin with a wooden spoon to incorporate the caramelised juices into the liquid to create a stock . Remove from the heat and strain into a jug . Adding any meat juices from the plate the meat is resting on .
6 . Melt the butter in a saucepan , add the flour and whisk to form a roux . Cook for 30 seconds , then blend in the homemade stock over a high heat , whisking all the time and boil until thickened . Season to taste with salt and pepper , the lemon juice , redcurrant jelly and a dash of Worcestershire sauce .
For the brussels 1 . Remove the outer leaves from the sprouts , trim the base of each one and cut in half . Cook the prepared sprouts in boiling salted water for 3-4 minutes , or until nearly tender . Drain and refresh in a bowl of cold water to retain their brightgreen colour .
2 . Heat half of the butter in a large frying pan over a medium heat . When the butter is foaming , add the pancetta or bacon and fry for 3-4 minutes , or until crisp . Remove from the pan using a slotted spoon and set aside to drain on kitchen paper .
3 . Heat the remaining butter in the same pan . Add the chestnuts and fry for about 5 minutes , or until softened . Stir in the cooked pancetta .
4 . Drain the sprouts well , then stir them into the pancetta and chestnut mixture . Season to taste with salt and freshly ground black pepper .
5 . Serve piping hot along with the pork rib , gravy and , of course , roast potatoes .
Corkk ’ s choice : Woodchurch Pinot Noir 2018 is a great match for this dish ! It has a scent of red fruits combined with spice and truffle , the flavours will combine wonderfully , and the Pinot has a lift of acidity and gentle tannins to cope with the delicate loin .
77