LIGHTLY SMOKED PORK LOIN WITH APRICOT CHUTNEY
Ingredients:
4 pork loin ribs
250 g apricots
20 g shallot
20 g sugar
10 g apple vinegar
40 g butter
1 clove of garlic
Wild fennel
1 teaspoon of natural smoke flavouring
2 cumin seeds
Salt
Pepper
Procedure
Rub the pork rind with salt and pepper, bake at 140° for 2 hours. After letting the meat rest for 10 minutes, carve the rind, brush with smoke flavouring, add salt and pepper and steam in the oven at 80° for a further 2 hours.
For the chutney (spicy sweet and sour sauce), brown the chopped shallot in a pan with the remaining butter, add the pitted apricots and fry for another 2 minutes. Then add sugar, vinegar, cumin and a pinch of salt. Cook everything over a medium heat for 10 minutes. Remove from the heat and stir in chopped fennel.
