Pot Roast Loin of Old Spot Pork with Kumquats

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By chef, restaurateur and AGA Cookshop ambassador Adam Byatt.

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Makes 4

  • 2 onions
  • &frac;12 bunch thyme
  • 1 x 6-bone rack good-quality pork (French trimmed)
  • sea salt and freshly ground black pepper
  • olive oil
  • 20 kumquats
  • 500ml brown Chicken Stock
  • 1 star anise

Preparation: Peel and finely slice the onions. Pick the leaves from the thyme.

Preheat the oven to 200°C, 180°C fan, gas 6.

Season the pork well with salt and pepper. Heat an AGA cast iron casserole on the boiling plate until hot, splash in some olive oil, then place the pork in the pan and brown on all sides.

Remove the pork and move to the simmering plate. Add the onions and brown gently for 5 minutes, stirring regularly to remove all of the cooking juices from the pan (this will give body to the finished dish).

Once you are happy the onions are browned, add the kumquats and place the pork on top followed by the thyme leaves. Now pour in the stock and add the star anise.

Place the uncovered pan on the floor of the roasting oven on the grid shelf. Roast the pork for 45 minutes - the meat should be firm to the touch and still moist, but with no sign of blood when pierced in the centre with the tip of a skewer. Move the pant to the simmering oven and leave for 30 minutes to relax the meat and allow the juices to settle.

Take the pork out of the pan and slice between the bones. Serve with the pan juices spooned over, and the onions and kumquats.

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Size 5
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