Over the weekend I had a bit of extra time to cook. And with cooler weather outside and in, I had a hankering for something warm, simple and earthy. Armed with lemons, a few eggs and a slab of pork belly, I came up with a pork dish worthy of the cravings. The only problem was that I didn’t have a crust of bread to mop up the wonderful sauce. Using the wonderful Katsiki lemonato I had in Greece as a blueprint, I thought I would try my hand at recreating the flavours with pork not goat. The result was better than I expected. The pork was moist and luscious, the potatoes were crispy chewy on the outside, and soft in the middle, and the pleasant surprise was the the carrots soaked up all the lemon flavours like a sponge, tangy and robust. Do yourself a favour and print this one off and give it a try, you will not be disappointed.
What you need:
- 1 kilo pork roast (I used the pork belly, but tenderloin would be just as good)
- 5-6 medium carrots, peeled and cut up
- 1/2-1 kg of baby potatoes (the amount is entirely dependent on how full you want to be)
- 2 cups chicken stock (warmed)
- 2 eggs
- 2 lemons (zested and then juiced)
- 1 sprig of rosemary
- Coarse salt to taste
How it’s done:
- If using pork belly, remove the skin and trim off about a quarter of the excess fat.
- Take the pork and cut crosshatches in the surface, sprinkle a little salt on the surface, add the lemon zest and the needles of the rosemary.
- Into a roasting pan place the potatoes, carrots and the pork and cook at 200C (400F) for about 20 min.
- When you get the pork into the oven you can then create the avgolemono.
- Make sure your stock is hot but not boiling. In a mixing bowl add half the stock, crack in 1 egg and add add the juice of of 1 lemon. Using a whisk beat the mixture until it thickens and becomes frothy.
- Slowly add the rest of the stock into the bowl, beating continually.
- Add the remaining lemon and egg and beat until it thickens a bit and becomes once again frothy. Set aside.
- Once the skins of your potatoes are browned and crispy, turn down the heat to 180C (350F) pour the avgolemono over the whole lot and braise for about an hour, basting the pork with the avgolemono from the pan every 15 min or so.
- Rest the pork for a few minutes while you reduce the remaining sauce on the stovetop (do this only if your avgolemono is too thin.)
- Slice the pork and serve on a platter with the carrots and potatoes, topped off with the reduced sauce.
- Open a bottle of you favourite wine and share this dish with good friends and family