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Pickled Pork Loin

Pickled Pork Loin
Serving up delicious country fare is what chef Jason Comins does at his restaurant on Overgaauw wine estate. It runs in his blood. Try his Pickled Pork Loin with Hasselback Potatoes…

Pickled Pork Loin

Serving up delicious country fare is what chef Jason Comins does at his restaurant on Overgaauw wine estate. Try his Pickled Pork Loin with Hasselback Potatoes... Recipes Pickled Pork Loin European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pickled pork loin – ask your butcher for green bacon (unsmoked pickle pork)
  • 750ml beer
  • water to cover the pork
  • 3 fresh bay leaves
  • 10 cloves
  • 50ml sherry
  • 250g sugar
  • 8 medium-size potatoes, peeled
  • 4 tbsp butter
  • salt and freshly ground pepper, to taste

Instructions

  1. Remove the skin from the loin and set it aside. Preheat the oven to 220°C. Place the pork loin into a large pot, cover it with the beer, water, bay leaves and spices. Bring to the boil and simmer until cooked, about 2 hours. To test, place a knife into the loin and it should slide in with no resistance. Remove the loin from for the cooking liquid and set aside.
  2. Place the skin from the loin in an ovenproof dish and bake until a crisp and golden crackling, about 15 minutes. Mix the sherry and sugar together and glaze the loin.
  3. Place the loin under the grill until the glaze is golden, about 5 to 10 minutes but it needs to be watched.
  4. To make the hasselbacks, use a sharp knife to slice across the short side of the potatoes but not all the way down. Melt the butter, add the seasoning and brush over the potatoes. Bake at 200°C until the potatoes are crisp and golden on the outside and soft on the inside.
  5. To serve, slice the loin and serve it with the crackling, hasselback potatoes and a good apple jelly.

Wine Suggestion: Overgaauw Touriga Naçional

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