Monday, 15 November 2010
Pork with Coriander Oil and Mango
1-1.25 kg of boneless leg of pork with skin on
freshly ground black pepper
20 g fresh coriander
2 cloves of garlic, crushed
6 tbsp extra virgin olive oil
2-3 large mangos, cut into wegdes
1 heaped tsp flour
1. Make the coriander oil: Place the coriander into a beaker and season with pepper and salt. Add 6 tbsp of olive oil and blend. If it's too thick, add a little more olive oil.
2. Wash the meat and pat it dry. Score the skin in thin strips or in a diamond pattern. Season the meat with pepper and salt, rubbing it into the skin.
3. Rub all over with the coriander oil. Set the remainder aside for basting. Marinate for a few hours in the fridge, if there is time.
4. Place into a roasting tray and place into a preheated oven. Roast at 200 °C/gas mark 6 for a total of 1.5 - 2 hours basting with the remaining coriander oil every now and again. (I use a meat thermometer to check if the meat is cooked.)
5. With about 30 minutes cooking time to go, add the mango wedges to the roasting tray.
6. Once done, remove the meat and the mangoes from the oven and place on a heated plate to rest the meat for 10-15 minutes. Before serving cut off the crackling dividing it into 4 portions. Lastly, trim the excessive fat off the meat.
7. Meanwhile, pour the cooking juices into a saucepan. Dissolve the flower in a little cold water and add to the cooking juices. Bring to the boil, then lower the heeat. Add about 1/3 of the mango wedges to the gravy and blend. Check the seasoning.
Serving suggestion: Serve with herby quinoa.
Use a mixture of mango and kaki fruit.