Hung Pork with Lemon Leaves and Blistered Grapes


RECIPE & FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

 

EQUIPMENT
Tripod
Two S butchers hooks
Small frying pan
Large frying pan

Feeds 6

INGREDIENTS


1 rack of pork chops, skin on (as many chops as you need to feed your gang – mine was 2kg)
lemon leaves
lemon thyme sprigs

red grapes
Stoneleigh Wild Valley Pinot Noir

goose fat
salt

lemon thyme sprigs

DIRECTIONS


Light your fire and let it burn down until you obtain a medium heat. Truss the pork with garden wire, then stuff lemon leaves and thyme sprigs in and around the wire. Hang it over the fire from a camping tripod using two S butcher hooks – it should be about 30 cm above the coals. Let it cook for about 20 minutes.

Combine the grapes and a good splash of pinot noir in a small frying pan or similar dish. Place on the fire and let it bubble and blister away while the pork is roasting.

After 20 minutes, rotate the pork. When it has an even white/pink tone it’s cooked (my 2 kg rack of pork took about an hour). Remove and rest for 10 minutes, then cut into individual pork chops. Place in a large frying pan, dollop on some goose fat and scatter salt and extra lemon thyme over the top. Return to the fire and give it about 1 minute on each side to get the goose fat into the pork and develop a nice caramelisation. Spoon the blistered grapes over the top and serve with the autumn-coloured mushrooms.

Drink of choice:

Stoneleigh Wild Valley Pinot Noir

 

THIS STORY WAS CREATED AND PHOTOGRAPHED IN PARTNERSHIP WITH STONELEIGH