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Saturday, 13 June 2015

Pork With Rhubarb Recipes - Two You May Like To Try

Slow-cooked pork shoulder with tangy rhubarb and riesling recipe

The combination of rich pork and tangy rhubarb works brilliantly.

Pork shoulder with a rhubarb and wine sauce

Stevie Parle's slow-cooked pork recipe "seems to work particularly well. The rich, fatty flesh of the shoulder really sings with the zingy, fresh rhubarb,it's a surprising and delicious combination, perfect for a roast on a sunny but cold Sunday afternoon. This takes quite a while to cook, but you can always cut it into large chunks to speed up the cooking process.

Serves 4-6
2 red onions, peeled and halved
2 celery sticks, cut into quarters
3 bay leaves
2 sprigs of rosemary
½ pork shoulder, off the bone, skin removed and discarded
Olive oil
500ml/17fl oz off-dry wine, such as riesling or gewürztraminer
400g/14oz rhubarb, cut into 5cm lengths
Spinach, to serve

Preheat the oven to 180C/350F/gas 4. Spread the onions, celery, bay leaves and rosemary over the base of a very large baking tray. Season the pork very generously all over with salt and pepper and sit it on top of the vegetables. Drizzle with oil, then place in the oven for 30 minutes.

Pour over the wine and cover with a sheet of tin foil or grease-proof paper and return to the oven for 90 minutes, basting the meat every 30 minutes.

Place the rhubarb in a bowl, season well and toss in a little olive oil. Remove the covering from the pork and scatter the rhubarb pieces around the tray. Return to the oven, uncovered, for a final 30 minutes, until the rhubarb is tender and the meat is so soft that you can easily pull a bit off. Sometimes you will come across a shoulder that is tougher than others, so you may have to cover it again and return it to the oven for a bit longer until it's perfectly soft.

Leave the pork to rest for 15 minutes. Transfer to a board and pull the meat apart with a couple of forks. Return to the tray with the cooking juices and make sure it's nicely covered in sauce.

Serve with a big spoonful of rhubarb and onions, plenty of cooking liquid and some spinach."

Pork fillet with new season rhubarb recipe

This dish can/may make a pleasant change to your menu plans. Take some pork fillet, rosemary and rhubarb and follow these instructions ... please note if you should find the rhubarb too 'tart' then you may wish to add a little 'Sweetener' of your choice.

Serves Four
1tbsp olive oil
400g (13oz) pork fillet
1 sprig rosemary
125g (4oz) rhubarb
100ml (3½fl oz) water

1. Preheat oven to Gas 5, 190ºC, fan 170ºC. Oil the roasting pan and put in the oven to heat for 3 minutes. Place pork in the hot oil and roll to lightly seal. Add rosemary and return to oven for 20 minutes.

2. Remove and turn the pork over then return to the oven for a further 10 minutes.

3. Cut the rhubarb into 4cm (1½in) lengths, add to the roasting pan with 100ml (3½fl oz) water and cook for a further 10 minutes. Remove from the oven and leave to rest for 5 minutes before serving.

To serve, carve the pork and spoon over the soft rhubarb and juices.

Original recipe here

More on rhubarb here

Please note ... not all recipe ideas on this blog may be suitable for all, they are only suggestions. For example allergies to certain food groups may need to be taken into account, and of course if you are a diabetic awareness of blood sugar readings should always be regarded.    

If you should decide to try out these recipes Bon Appetit, and thanks for reading.

All the best Jan


Galina L. said...

I applaud the use of a rhubarb for a savory dish! I don't like any pies and cakes made with it. Rhubarb is the base of a souse I like to make - just cook it into a puree, add salt, maybe even a sugar substitute, coriander leaves, garlic and any spices you like, even carry.

Lowcarb team member said...

Galina, many thanks for your comment. I think rhubarb can almost be a forgotten fruit to use. It can be used to compliment many recipes. Love the idea you put here ... coriander leaves, spices - what a good mix.

All the best Jan

Carla from The River said...

A perfect idea! We love rhubarb!! I never thought to use it with pork. Thank you so much for this ~ I will be trying both recipes.

eileeninmd said...

I have to admit, I have never tried rhubarb. Maybe someday. Your image does look delicious. Thanks for sharing the recipe. BTW, thank you for visiting my post and for the comment.
Have a happy weekend!

The Happy Whisk said...

Neato. Happy Cooking and Happy Eating.

Jo said...

I only think of using rhubarb in desserts but I love the sound of that first recipe, I may have to give that a try whilst the rhubarb is still coming thick and fast.

Lowcarb team member said...

Carla, many thanks for your comment. Rhubarb does go extremely well with pork ... give it a try and see.

Have a good weekend

All the best Jan

Lowcarb team member said...

Hello Eileen, and welcome ... if you should try the recipe idea I hope you like it. Many thanks for your visit. Hope you have a lovely weekend.

All the best Jan

Lowcarb team member said...

Hi 'Whisk' and thanks for your comment. Rhubarb is good !

Happy Cooking. Happy Eating ... and 'boogie boogie' !

Take Care

All the best Jan

Lowcarb team member said...

Hi Jo ... definitely use the rhubarb whilst the 'home-grown' is available. The taste is great and it goes very well with pork.

Hope your weekend is going well

All the best Jan

TexWisGirl said...

oh, i bet the rhubarb makes that great!

Lowcarb team member said...

Hello TexWisGirl ... yes, the rhubarb does go very well with the pork. Good tastes together. Thanks for your comment.

All the best Jan