This recipe has been sitting in my drafts since Lent last year, probably because the photograph isn’t great. However, I think that Simple September is a good time to share it with you because it introduces a cheap cut of meat, a store-cupboard grain which I love, and a ‘using up’ approach to to vegetables.
One of the joys of supermarket-free shopping is going to the butchers and trying different cuts of meat. Today I popped into a local butchers shop to see what caught my eye and was good value and came away with a pork rib chop – something which I had never cooked before. It turned out to be an amazingly tender cut of meat and I shall certainly be cooking it again.
Cooking pork gave me the opportunity to try out an infused salt which I made at the weekend – inspired by the book Gifts from the Garden by the wonderful Debora Robertson. This book was by far my favourite Christmas present and I am very much looking forward to putting it to good use when spring arrives!
The veggies were very much a ‘what have I got’ effort; what I had was a single carrot, the tail end of a bag of frozen peas and jar of artichokes in oil – a winning combination it turns out!
Why bulgur wheat? Simply because I love it and had not shared it with you previously.
It is worth saying at this point that I have been reliably informed that I ‘could do better’ with respect to my food photography; I didn’t get the feedback until after I drafted this post so apologies if the picture doesn’t give this delicious meal justice! Please do keep giving me feedback – I’m all for continuous improvement.
- a pork rib chop
- 1/2 teaspoon rosemary-infused salt
- 1/3 cup of bulgur wheat
- a pinch of saffron (not essential)
- 1/2 teaspoon of vegetable stock
- 1 carrot, sliced
- a handful of frozen peas
- four pieces of artichoke, chopped
- mixed herbs
For the rosemary-infused salt
Pulse the following ingredients in a food processor until well blended, store in an airtight container.
- 100g sea salt
- 2-3 dried chillies
- 1 teaspoon approx Rosemary – leaves stripped from the stem
- 1/2 teaspoon smoked paprika
First, rub a tablespoon of oil and the salt into the meat.
Put the Bulgur wheat into a saucepan with saffron and vegetable stock. Add boiling water and cook on a medium heat for approximately 10 minutes. When the Bulgur wheat is simmering well start to boil the carrots in a separate pan.
Fry the pork rib chop for a few minutes each side; do not be tempted to over cook it as it will dry out.
A few minutes before the meat is ready add the peas to the pan with the carrots. When he vegetables are al dente, strain and then stir in the artichokes, an extra splash of the artichoke oil and the herbs.