French Trimmed Pork Rib with Baked Fresh Figs and Truffle Honey served with a Port Gravy

There's nothing better than a tender pork rib with crunchy crackling during the festive season. Pair this with deliciously roasted figs and a rich port gravy to create an irresistible dish.

French Trimmed Pork Rib with Baked Fresh Figs and Truffle Honey served with a Port Gravy

1 pork loin – 5/6 rib joint

Salt rub – flavoured sea salt, fennel seeds, olive oil, and garlic

12 fresh figs – with a cross cut into the top and fanned slightly

12 thyme sprigs

Truffle honey

1 bay leaf

60g butter

1 shallot – diced finely

1 thyme sprig

350ml port

450ml chicken stock

Serves 5-6
 

  1. Combine flavoured sea salt, fennel seeds, olive oil and garlic into a pestle and mortar and crush to create a salt rub. 
  2. Just before roasting score the skin of the pork loin and rub over the salt rub.
  3. Roast the pork loin in a roasting tray towards the top of the Rayburn top oven until the skin is crackling, golden and crispy.
  4. Remove from the oven and add the figs. Make a cross at the top end of the fig to create a fig ‘flower’ and top each one with a sprig of thyme and drizzle with truffle honey.
  5. Return the roasting tray to the Rayburn top oven set on the lowest setting to warm through for 10-15 minutes.
  6. To make the gravy: melt 30g butter with a dash of oil, cook the shallot with the thyme and bay leaf on the simmer side of the Rayburn hotplate, without colouring. 
  7. Add the port then move to the boiling side of the Rayburn hotplate and reduce the liquid by 1/3 before adding the stock; reduce further until you have a thicker sauce consistency.
  8. Take off the heat, cool slightly. Before serving whisk in the remaining butter.
     
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