Chops with Rhubarb and Somerset Cider Vinegar
Rhubarb season is almost upon us! Mark says that the blanched version of the tart vegetable has been very much in vogue this winter and supplies to restaurants have run low. The garden’s of England will be packed out with the stuff in the next couple of weeks so why not pickle some rhubarb with Somerset Cider Vinegar and serve with a fatty meat dish?
decent farm shop should be able to supply you with bacon chops, either
from the back or streaky. They may be a bit salty, so you might have to
soak your meat in cold water for a couple of hours before cooking.
Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.
|MARK HIX - CHEF DIRECTOR OF HIX OYSTER AND FISH HOUSE AND FOOD WRITER OF THE INDEPENDENT|
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