Thursday, 1 March 2007
Recipe: Pot Roast Pork with Radicchio
Ingredients: Boned and rolled Pork Loin, approx 750g in weight (you can use Veal instead, if you want to spend the extra money); 100g chopped Pancetta; 3 large Radicchio de Treviso (the long ones, not the round variety); 6 fl oz White Wine; 3 large cloves Garlic, peeled and roughly chopped; 3 tablespoons Olive Oil; Seasoning.
1. Heat the Oil over medium heat in a heavy bottomed casserole, cast iron preferably.
2. Add the Garlic to the oil, and then, once the oil has reached a good temperature, brown the Loin on on all sides in the Oil. Remove the meat from the casserole.
3. Add the pancetta to the pan, and brown it in the Oil for about a minute. Add all of the Radicchio, roughly chopped, turn up the heat and cook for a few minutes until the Radicchio has thoroughly wilted.
4. Return the meat to the casserole, and pour over it the White Wine. Let the liquid reduce for a few minutes, then turn the heat down to low. Add salt in moderation, and then cover the casserole, and leave it to cook for about an hour. (With modern cuts of meat, this should be long enough; traditionally the meat would have cooked for longer, but this now just makes the meat dry and dull.)
5. When the meat is cooked, but still tender, remove it from the casserole, and boil fiercely to reduce the remaining liquid to sauce consistency. Check seasoning and adjust if necessary. Slice the meat, and return the slices to the sauce right at the end to eat through.
Serve the slices of meat with the Radicchio and its sauce over around the meat.