‘To make this all-in-one meal, I cook bite size pieces of pork tenderloin in its own steam as it is smothered beneath layers of colourful fresh vegetables and herbs. The pan is a canvas, the dish so visually appealing and you can use which ever vegetables you have available, but the important thing about this dish is to layer the vegetables and not to mix them too much, adding the vegetables that cook quicker on the top layer. Add them gradually, layer by layer as the pork cooks slowly to become succulent and moist. The vegetables are added during the entire process of preparing this dish to retain the vibrant colour and their natural texture.
This is an ideal dish to entice younger children to eat vegetables. I found that they are drawn to it because it is so colourful and simply cannot wait to dig in, turning fresh vegetables into a big treat.
‘Pork fillet is just as lean as skinless chicken breast and it is classed as an ‘extra lean’ meat. Calorie-wise it is even lower than chicken breast at 136 calories for a 100g serving as opposed to skinelss chicken at 197 calories for the same amount.
I combine it here with kale and smoked bacon and the recipe cannot get much simpler than this. It makes a change from stuffing fillet and you can enjoy the flavor of the pork as it is. It is not only delicious but an attractive dish that looks like you have gone to a lot of trouble and is great as a cold cut in thin slices the day after. I like using Tuscan kale [cavolo nero] for this recipe as it encases the pork without any effort’
For my pork fillet with kale and smoked bacon, you will need:
6 whole leaves kale, stalk removed and left in long strips
juice of half a lemon mixed with a tablespoon of olive oil
1 fillet of pork
Salt and ground pepper
6 slices smoked ham [thin slices]
The secret of the best crackling is to simply scald the skin with boiling water. You will see it shrivel. If you are in a rush you do not need to do anything else and you will still get a perfect crackling.
The best pork can be found right here in the heart of the Mediterranean. Local pork is a premium grade product and i have visted many pig farms. The pigs are pampered and live happy lives getting a lot of individual attention. Their food is flavored with vanilla, they enjoy warm and clean conditions during the winter.
Today we cooked pork belly with the best crackling ever and you will need.
To make the best crackling, simply scald the skin with boiling water. You will see it shrivel up while you are pouring the water. If you are in a hurry as we were today, you do not need to score the skin nor to pat it dry, simply put it int the oven.
Before doing so, i rubbed the flesh with tahini. Do not put tahini on the skin but use olive oil to rub the skin lightly. Simply put in a roasting dish and place in the oven. Preheated at 200 C for 4 hours. Check it from time to time.
You cannot get better flavor then pork belly although I prefer slow cooked belly, at a lower temperature and for at least 7 hours, it simply slides off the bone this way.
But when you are short of time, this works very well.
Slow cooked Roast Pork Neck with bone-in