We had some slightly green rhubarb hanging around that didn't quite feel pink enough for crumble, so I decided to do something savoury with it instead. I googled "pork and rhubarb" and came up with a few recipes - the below is sort of a combination of several:
- Blend two large shallots, 3 cloves garlic, 1/2 inch grated fresh ginger, 2tbsp honey and 2tbsp extra virgin olive oil to a paste.
- Coat c.750g piece of pork belly with the mixture and put it in a roasting dish with c.300ml dry cider and a red chilli just snapped to release its flavour. Cover with foil and cook at 180C for 90 mins (maybe a bit less or a bit cooler as it rather dried out) - check and add more cider if necessary (I ended up using a full 500ml in the end)
- Uncover and add c.250g chopped rhubarb and cook for another 15 mins until the rhubarb's tender.
- Remove the pork to rest and discard the chilli. Then bubble the sauce gently on the hob, adding a bit of cold chopped butter to make it smooth.
The resulting sauce was quite stunningly tasty and really had quite a chilli kick. Served on top of the lovely tender pork belly (we only ate about 2/3 of the meat, but all the sauce) along with some spring greens and beans, it was absolutely top!
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