’Green’ pork roast with rhubarb compote and green salad with ‘Grandma dressing’
Split a Pork roast with rinds, fill it with chopped onion and herbs, lace together and grill on indirect heating.
- One Pork roast (Danish style w. rinds) 1 kg.
- 1 onion, chopped
- 10 leaves wild garlic /, chopped (or a handful of chopped chives)
- 2 handfuls mixed, washed coarsely chopped herbs
- 1 lemon
- 8-10 stalks rhubarb
- 1 large red onion
- 3 tbsp. cane sugar
- 3 tbsp. apple vinegar
- 1 handfull raisins
- ½ teaspoon ground anise
- 1 cup cream
- 1-2 tbsp. cane sugar
- 3 tbsp. lemonjuice
- 1 teaspoon. finely grated lemon zest
- A little grated nutmeg
- 1 mild tasting lettuce – eg. romaine or iceberg
Split the roast through the middle, so it just hangs together on one side. Open roast and stuff onions, herbs, finely grated lemon zest, salt and freshly ground pepper into it. Wrap roast together and tie it with the a string. Sprinkle salt on the rind. Grill the roast on indirect heat with a drip tray underneath at about 175 degrees for 1½-2 hours until the meat is tender and the rind is crisp – it works well if the starting temperature is about 200 C and the final temperature is about 150 C. Check if necessary. meat core temperature with a thermometer. It must show a minimum of 65 °. Take the roast out and let it rest for at least 10 min.
Rhubarb compote Cut the top and bottom of the rhubarb – remember to take care of the root foot, which is the bottom white piece of stem and where rhubarb taste is most concentrated and lovely. Rinse stalks, and cut into about 1 cm long pieces. Boil on low heat along with the rest of the ingredients. Let compote boiling, until rhubarb is cooked out for about 15-20 min. Season with salt, pepper, sugar and vinegar. Pour the compote into a bowl and cool it off. Compote can be eaten immediately or stored in the refrigerator for 2-3 weeks.
Mix all the ingredients for into a bowl, stir thoroughly and let the sauce stand for at least 30 minutes. to thicken at room temperature.
Cut lettuce into whole leaves or breach
Turn the salad with dressing at the last minute before serving.