Pancetta Wrapped Pork Scotch

by Arnaud Mesureur June 05, 2017 2 min read

Pancetta Wrapped Pork Scotch

The of the best things about our Berkshire pork from McIvor Farm, is that it doesn’t need much dressing. The flavours in the meat are well produced and to over-sauce or over cook would detract from the flavour of the meat.  

Finding recipes that compliment the flavours in your pork can at times, be difficult as there is a significant amount of inferior pork products on the market, that just don’t taste like much.  

The recipe below includes three ingredients, our pancetta, our pork scotch and sage leaves. The fat in the pancetta renders into the meat, keeping it moist whilst cooking and imparting even more flavour into the scotch.  

Pork and Pancetta from ourwonderfulpork producer McIvor Farm Foods.   

Pancetta Wrapped Pork Scotch 

INGREDIENTS  

  • 1 – 1.5kg pork scotch  
  • 15 slices of pancetta 
  • 6 – 8 sage leaves  

 DIRECTIONS 

  • Pre-heat oven to 160℃ fan forced or 180℃ conventional 
  • If your pork has been in the fridge, place it on a plate on the bench to get it to room temperature  
  • Begin by laying out strips of pancetta onto a clean work surface, ensuring each layer overlaps about 1/3 of the previous slice* 
  • Lay the bay leaves in two rows in the centre of the pancetta slices.  
  • Place the pork in the centre of the pancetta, covering the sage leaves. Starting from the top, fold the pancetta over the pork to the centre, repeat at the bottom until pork is covered and pancetta joins in the middle 
  • Flip the pork over to the join is on the bottom and place in a baking dish 
  • Roast in the over for 45 minutes per kilo of pork. Our pork weighed around 1.1kg so we baked it for and hour and 10 minutes. If your not sure if your pork is cooked, insert a thermometer into the thickest area. Meat is cooked at 71℃ 
  • Rest meat for 10 minutes. Serve with roasted seasonal vegetables. Add pepper if desired and used pan juices to drizzle over the top.  

*When ordering your pancetta ask your butcher to lay out the slices so they overlap, this will allow you to peel back the top sheet of plastic and wrap easily over the pork top of the pork after laying the sage on the pork. With thismethod you will not need to flip the pork onto the baking tray. 



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From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch

 

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8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 

 

Method

  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
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  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
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