We are delighted to share with you a guest post from Mike + Pat Smith, our valued customer’s who have been so kind as to share their new favourite wood fired recipe with us! Let us know what you think…
It was a beautiful sunny Sunday, took the opportunity to fire up the oven for the first time this year. Thought we would like to share the recipe with you.
Roast Loin of Pork with Ginger & Garlic
850g Loin of Pork joint
Fresh Ginger, cut into match sticks
2 Cloves Garlic cut into slices
18g Lo Salt
1 Cooking Apple
- Ensure that the pork joint skin is dry, wipe with kitchen towel and leave in the fridge to dry out over night.
- Mix the Lo Salt with the water. In a shallow dish place the pork joint skin side up. Pour in the salt and water solution just level to the underside of the skin and leave for 2 hours. (This will keep the pork joint tender and moist during cooking).
- Remove from the salt solution after 2 hours. Score the skin with a sharp knife at around 15mm centres. With a small thin sharp knife pierce through the skin into the meat in several place.
- Push the fresh ginger matchsticks and garlic into the pierced slits ensuring that the ginger and garlic goes into the meat. Turnover and repeat on the flesh side of the meat.
- Slice the apple and onion and place in a roasting pan with metal rack inside, place the pork joint on top skin facing up. Wipe skin with kitchen towel to ensure the skin is dry and then rub rock salt over the skin ensuring the it goes well into the scores.
- Place in the wood oven at about 250 to 280 deg C with a small flame. Leave for around 30 minutes. Make sure there is not too much flame as this might burn the skin. Then leave in the oven with the flame going out and the temperature reducing to about 180 to 200 deg C for around 1 hour.
- If you have a probe thermometer the temperature in the centre of the the joint should be 145deg F. Remove from the oven cover with foil and leave to rest for 20 to 30 minutes. Carve and serve.
- In the meat resting time we cooked roasted carrots with honey and fennel seeds and served with a zingy lime rice salad.
Mike & Pat Smith
(Mezzo 76 )
View more photographs of Mike and Pat’s oven here.