英國瘋醬包

豬肉是最英國最便宜的肉, 其實做法也一樣多變.

豬肚跟豬肩膀是最常見用來烘烤的部位,

但是連我英國朋友都跟我說他們很少吃 roast pork,

but....why not?!

其實我很喜歡吃 roast lamb 還有 roast beef,

可是羊肉跟牛肉可以拿來 roast 的部位都真的好貴好貴好貴.

雞肉吃膩的話, 來點豬肉也不錯呀~

1.5kg pork belly 

(不要以為很多, 烤完之後3個人吃差不多吧, 有leftover也不是壞事)

4 cloves of garlic

2 springs of rosemary

1tbsp fennel seed

olive oil

2 onions, thickly sliced

500ml white wine

2tbsp flour

500ml chicken or vegetable stock

1. Heat the oven to 220/fan 200C/gas 7.
Make sure the pork skin is scored all over. Put the piece of pork in the sink skin-side up and pour over a kettleful of boiling water, this will make the skin contract and pull the cuts apart so you can get more flavour into them.
Mix the garlic, rosemary and fennel seeds (chopped if you prefer, I did that and it was lovely) with a little olive oil and salt and rub this all over the pork skin.

2. Lay the onion slices in a roasting tin and pour over the wine.
Put the pork on top and cook for about 30 minutes. Turn down the oven to 160C/fan 140C/gas 3 and continue cooking according to the weight instructions on the packaging. Lift the pork off the onion and let it rest under foil and a tea towel. Pour off most of the fat then stir in the flour and cook it for a couple of minutes. Add the stock and bubble everything together to make a gravy, strain into a jug (you can keep the onions if you like, I did and served it with the pork)

 

不要覺得看起來很多,

這兩塊分別各約 500 多客左右,

吃得時候把肥油去掉, 弄弄其實我ㄧ個人就吃ㄧ塊了 

 

Fennel seeds 配上豬肉真的是絕配,

fennel seeds 跟 fennel bulbs 的香氣又有不同, 適用於不同的料理.

 

配菜的話就隨意啦~

我又再度用了 tenderstem broccoli, 

因為它還滿常特價的, 煮了之後拿來配什麼好像都ok~

mash 不是只是 potato mash, 

而是 celeriac & pear mash,

是我在 BBC Good Food Magazine 上看到的新朋友,

就是用大約 750g celeriac + 2 pears + 1 potato ㄧ起做成,

全搗成泥之後加點奶油跟 double cream 就好了,

真的很好吃~!

不過 celeriac 有鼓淡淡的芹菜味 (hence the name)

可能不是每個人都喜歡, pears + potato mash 也無不可!

其實那些洋蔥也可以把它們和 gravy ㄧ起打碎,

gravy 會更濃, 

我沒有 hand blender 而且有不喜歡把鹹的東西放進果汁機裡打的怪癖,

所以就直接把那些洋蔥拿來當配菜, 其實很不錯就不要浪費食物囉~

豬肉跟 apple mash 也很契合,

大概就是馬鈴薯跟 cooking apples 以 2：1 的比例去煮,

煮好後加ㄧ點點奶油然後 season to taste.