— CNP

Porc échine avec pomme de terre et poireau

Somehow I’d managed never to cook pork in anything but mince form until this dish. But with pork being the only readily available meat at the Bretenoux markets, I had to come up with something to sate our carnivorous urges. Et voilà!

Serves 2

6 baby carrots, peeled
2 scallions or spring onions, halved lengthways
500g kipfler potatoes, peeled
50g butter
2 tbsp olive oil
1 leek, sliced
2 garlic cloves, finely sliced
cup of stock (vegetable or chicken)
8 sage leaves
2 pork loin chops

Place scallions and carrots on a baking tray, drizzle with olive oil, season and roast in a medium-hot oven (the scallions will obviously start to caramelise much faster than the carrots, keep an eye on them).

On the stove, boil kipflers in salted water until just tender (10 min). Meanwhile, heat half the butter and half the olive oil in a saucepan over medium heat, add the leek and half the garlic and cook until tender (5 minutes).

Also meanwhile, heat the remaining butter and olive oil in a frying pan, add the sage leaves and fry until starting to crisp. Remove the sage leaves to a bowl and add remaining garlic. Once the garlic has become slightly golden, remove it to the bowl as well. You should now have some happy sage and garlic-infused fat in the pan. Fry the pork in it to your desired state of doneness.

Back with the vegetables, drain the potatoes and add them to the leek, coarsely crushing them with a wooden spoon, cook until golden (5-6 minutes). Add the stock and cook until almost fully reduced, season to taste and keep warm.

Plate up as shown, garnishing with crispy sage leaves and garlic.

* I was improvising and amending on the go, so measurements and timings are approximate. *