Pork Family friendly

Cured pork loin, broad beans and grilled sourdough

Name: Cured pork loin, broad beans and grilled sourdough
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 cups (300g) fresh podded or frozen broad beans, blanched for 2-3 minutes in boiling water, outer skins peeled; 1/4 cup (60ml) extra virgin olive oil; 2 tbs lemon juice; 12 cured pork loin slices*; 1 sourdough loaf, sliced 1.5cm thick, chargrilled; Micro herbs* (optional), to serve

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15m

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by Alla Wolf-Tasker

Chef and delicious. Produce Awards judge

Oct 03, 2015

Curing pork loin takes little effort and garners major rewards. We're pig - er, big - fans.

2 cups (300g) fresh podded or frozen broad beans, blanched for 2-3 minutes in boiling water, outer skins peeled
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
12 cured pork loin slices*
1 sourdough loaf, sliced 1.5cm thick, chargrilled
Micro herbs* (optional), to serve

Method

1.

Toss beans, oil and lemon juice together and season to taste. Divide beans among plates, then serve with pork and bread, garnished with herbs if desired.

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