Belly of pork roasted on a nest of tomatillos recipe. Halogen oven/conventional oven recipePosted by Fiona Nevile in Pork Ham Bacon Sausages | 5 comments
Tomatillos are extremely easy to grow. They are great for making salsas and sauces and they freeze well. They also do not get blight so it’s always worth growing a couple of plants if you have a greenhouse or conservatory to get some tomatoey tangy flavour if your tomato crops fail. You do need to grow at least two plants to guarantee that the fruit will set but apart from that I’ve always found them very obliging, tolerant to haphazard watering and they always give a good harvest.
I tend to freeze tomatillos, but they can be dehydrated and bottled in a hot water bath, like tomatoes, with a good dash of salt and lemon juice in each jar.
Roasted under a belly of pork the tomatillos became both sweet and tart, similar to the flavour of green tomatoes cooked in the same way. A tasty, perfect foil to the fatty and succulent meat.
I roasted this in Andrew our halogen oven, placed on the lowest rack at 160c.
Belly of pork roasted on a nest of tomatillos recipe
300g joint of boned belly of pork
A large handful of tomatillos (our were popped under the pork straight from the freezer)
4 tablespoons of water
1. Set the oven to 170c (150c fan). Halogen oven users set to 160c
2. Tear off a length of aluminium foil to house the tomatillos and the joint (about 10cm larger than the joint) Pull up the sides to form a nest and arrange the tomatillos in the foil. Pour over the water. Place the nest in a shallow oven proof container – just in case the foil splits.
3. Place the joint on top of the tomatillos and rub a sprinkling of salt into the crackling. Form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest. Roast for 4 hours.
4. Remove the pork and tomatillos to a warm place to rest (cover it with foil and a thick towel to keep the heat in) whilst you prepare your other vegetables. Pour the juices into a warm fat and lean sauce boat and serve with the pork and tomatillos.
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