Meat mains
Pork roast with rhubarb, ginger and sage sauce
The sharp-sweet taste of rhubarb makes a good change from traditional apple sauce for eating with roast pork. You can either leave it as is or whizz it up into a smooth purée. This recipe also works fine with a 500g joint – just halve all the quantities and the pork's cooking time.
Cook's notes
When peeling the ginger, use a teaspoon to strip away the skin. This is definitely the most effective tool, and you waste far less than trying to peel ginger with a knife.
Ingredients
- 1kg lean boneless pork joint
- olive oil
- 400g rhubarb, washed, leaf and base cut off
- 20g butter
- 2 shallots, finely chopped
- 2cm fresh ginger, peeled and grated
- 10 sage leaves, chopped
- honey to taste
- salt and pepper
Method
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Step 1
Take the joint out of the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat oven to 180°C/Gas 4.
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Step 2
Brush the pork with olive oil, and rub in some salt and pepper.
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Step 3
Roast for 1 hour 45 minutes before resting for 10-15 minutes. Always test pork by inserting a skewer into the thickest part of the joint; the juices must run clear, not pink.
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Step 4
Make the sauce by trimming the rhubarb, stripping away any stringiness.
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Step 5
Cut into 2 cm lengths and stew gently in the butter in a stainless steel pan with the chopped shallot, grated ginger, torn sage and some salt and pepper until tender.
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Step 6
Increase the heat to evaporate some of the liquid and add a little honey to taste.
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Step 7
Serve warm, beside thick slices of the roasted pork.
