This is the most incredible way to kick off the new year in style. It's a roast pork recipe. Elegant
slices of succulent pork, outrageous crackling and the most amazing sweet leek beans. This one
you'll love. We've got a beautiful free-range pork loin. Before we start cooking the pork we
need to prepare the trivet and for that we need these beautiful leeks.
So the only other buddy for mr leek is garlic and that will go in whole skin on and all is
going to be amazing. So I'm going to make the most beautiful but simple marinade for the pork.
I'm going to use marjoram which is a beautiful herb, add a pinch of sea salt
and just bash to a pulp and that is gonna flavour that incredible pork. To finish go in with two
tablespoons of olive oil and two of red wine vinegar. So I'm gonna remove this lovely skin.
Let's prepare this pork. I'm going to start doing little cuts using the length of the
knife about every half a centimetre. We're cutting through that fat and not cutting into the meat.
We'll turn it 90 degrees and score it exactly the same the other direction.
Basically what we've created is the most amazing fat checkerboard which that marinade is going to
cling onto. So get half of that lovely marinade and then at this point we can just open up all those
cracks and rub it in, it's going to be amazing. Put the skin on a tray then oil and salt it.
Create a snug fit on the trivet and whack it in the oven on full blast.
As soon as I close the door i'm going to turn this down to 200 degrees celsius and it needs an
hour and 20 minutes. Now I want to show you how to make the best greens ever. We've got some spinach,
avoid cabbage, some cavallo nero. Boil the veg in salted boiling water, starting from the toughest
leaves to the thinnest. Then leave them to cool quickly before simply wilting the spinach with
some of the cooking water. Then just gather up the four corners of this tea towel like that and
squeeze. Now in here we've got pure, unadulterated, dense, vibrant greens. I'm just going to slice it
up kind of fine, that is going to be incredible. With the veggies done it's time to check the pork.
It smells absolutely amazing. Look at that! And then we've got our lovely crackling here.
We have to let this rest for at least half an hour right, we want all the lovely juices to go back
to where they should be. Put crackling over here and let's talk about what's in this pan
here. Just pull out the whole garlic bulb. I want you to use a fork just to kind of squeeze that
lovely creamy inside out. So then just mash it up, sweep it up and this is like culinary gold dust.
This is where the fun starts lovely people. We're swapping out our good old roasties for a mix
of beautiful beans and pulses. I'm using butter beans, chickpeas and cannellini beans and they're
just going to take in all of those flavours. Then a little bit of creme fresh. So I'm going to turn
this down to low now and let that just tick away while that meat rests and then I'll serve it up.
Look at this! Using a nice long carving knife and what you're going to notice from this is A-
it's still steaming. B- can you see how juicy that is? That ain't no dry pork. Oh this is gonna be
a roast pork dinner like you've never had before, time to plate up! That is the basis
of the dish, then with some of those amazing greens, take our pork and just lay it perfectly over the
top like that, come on! And just kind of put little bits little splinters of that crunchy crackling
around the outside, look at that, and then don't forget we've got that amazing marinade sauce
and all you need is a little teaspoon of that stuff, gonna be a mouthful of heaven.
What a great way to kick off the new year in style. There you go, pork, beans, greens...
crunch of crackling and the utter sort of indulgence and silk of the beans is amazing.
The pork is juicy and that little bit of perfectly cooked greens just lifts the whole thing.
Have a go at that. That's roast pork but not as you know it. Happy new year.