To get the distinctive taste our pork loins are cured for over a
month. Firstly they're treated with sea salt and dark brown sugar,
a little Yorkshire ale, plus a secret blend of spices. Once the
Master Butcher thinks they're ready we then hang the pork to
naturally dry and intensify the flavour.
- For a chef's treat I simply grill the steaks on a heavy
based griddle pan.
- Alongside them I grill the pineapple cut into good thick
- Your know they're both ready when they caramelize and
char on the edges
- Then I gently fry a duck egg in butter keeping the yolk
nice and runny, finish with a big bunch of fresh peppery watercress
and home made chips.
If you need a little guidance as to how pan fry, griddle, or
sautee to best effect check out my hints and tips:-
- Firstly, remove you meat from the packaging, and place on a
paper towel to lose any excess moisture.
- If the meat is well marbled, like a rib eye steak is, we need
no extra fat in which to cook. However if the meat is lean massage
in a small dollop of goose or duck fat, and if using lighter
flavoured meats and poultry massage in pomace oil.
- Heat the griddle or frying pan until smoking hot and place the
meat service side down: I always go for the widest, most attractive
- Do not move the meat until the meat is seared with a rich nut
- Be sure to use all your senses when cooking this. If it smells
good then usually it will be good.
- Once it's coloured, turn over and carry on cooking for a few
moments until it's done to your liking.
- For rare, the meat should be soft to the touch, and firm if
- Next remove onto a wire tray and rest in a warm place for 5
minutes or so, before rubbing a knob of good quality butter into
the flesh. This is vital to allow the proteins to relax and the
moisture and tenderness levels to increase.