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Bacon chops with rhubarb ketchup
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2 fresh bay leaves, torn
1 handful thyme sprigs, torn
5 whole cloves
2 garlic cloves, roughly chopped
80g sea salt
20g caster sugar
1 free range pork loin rack (about 2kg)
500ml cider vinegar
500g caster sugar
1. In a blender, whizz together the herbs, cloves, garlic, salt and sugar. Rub the mixture into the pork. Transfer to a large bowl, cover and put in the fridge to cure for 48 hours, turning the pork over after 24 hours to ensure an even cure. Lightly brush off and discard the excess cure; put the pork on a plate in the fridge to dry overnight (or for another 12 hours).
2. For the ketchup, chop the rhubarb into 1cm pieces. Put the vinegar and sugar in a large pan and heat gently until the sugar dissolves, then turn up the heat and bring to the boil. Add the rhubarb, lower the heat and simmer until soft and cooked through (8-10 minutes). Strain through a sieve, reserving the liquid. Tip the rhubarb into a blender and whizz until smooth and glossy; add a little of the reserved liquid if needed. Allow to cool, then serve immediately or store in a jar in the fridge for up to 3 months.
3. Heat your barbecue. Cut the cured pork into chops. Grill over a medium-hot barbecue for about 7 minutes on each side until cooked through, the juices run clear and no pink meat remains. Allow to rest for 10 minutes before serving with the rhubarb ketchup and a lightly dressed herby green salad, if liked.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.