Ingredients
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For the Glazed Pepper Pineapple
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9 oz (250 g) Demerara Sugar
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15 oz (425 g) tin Pineapple
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1 Red Chillies
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1½ oz (40 g) fresh Ginger
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1 Thyme
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1 strip of Orange Zest
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1 tsp Black Peppercorns
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½ tsp Szechuan Pepper
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½ Long Pepper
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½ Nutmeg
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3 Cloves
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For the Chops
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1 tsp White Peppercorns
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1 tsp Cumin Seeds
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3½ oz (100 g) plain Flour
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½ tsp Turmeric Powder
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1 tsp Sea Salt
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1 lb 5 oz (600 g) boneless loin of Bacon
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5 green Cardamom
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2 medium Egg
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1¾ oz (50 g) fresh Breadcrumbs
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Rapeseed Oil
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For the Potatoes
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4–5 large floury Potatoes
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2 tbsp Sunflower Oil
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2 tsp Fenugreek Seeds
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1 heaped tbsp Coriander Seeds
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2 tsp Sea Salt
Directions
Steps
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1
Done
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Put a large heavy-based sauté pan over a medium heat. Add the sugar and 2 tablespoons of the pineapple syrup, give it a quick stir and allow to dissolve gently – about 6 minutes. Meanwhile, pat the pineapple slices dry with kitchen paper and set aside. |
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2
Done
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Once the sugar has dissolved, add the chilli, ginger, thyme, zest and spices and cook for 1–2 minutes, then add the pineapple slices. |
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3
Done
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Cook in the syrup for 2 minutes, turn them over, then cook for another 2 minutes. Take the pan off the heat, leaving the pineapple in the syrup, and set aside overnight, covered with a clean tea towel. |
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4
Done
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Next day, lift the pineapple onto a wire rack. Strain the syrup through a fine sieve into a jug. |
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5
Done
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Finely grind the peppercorns and cumin using a mortar and pestle. Mix the flour, spices, turmeric and salt and set aside on a dinner plate. |
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6
Done
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Put the bacon loin into a large saucepan, cover the meat with cold water and bring to the boil. As the bubbles burst to the surface and a scum forms, take the pan off the heat, discard the water, then repeat. Do this three times. |
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7
Done
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Cover the joint with cold water as before, but this time add the cardamom pods. Bring to the boil, then turn down the heat to a gentle simmer, partially cover and cook for 40 minutes. |
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8
Done
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Remove the bacon joint from the water, put on a chopping board and cut away the rind and excess fat. Slice the loin into chops, about 1.5 cm (⅝in) thick, coat in the spiced flour, then in the eggs, then in the breadcrumbs. Set aside. |
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9
Done
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Boil the potatoes in lightly salted water for about 5 minutes, so that they are no longer raw, but still holding their shape with a delicate ‘give’ to their flesh. Drain. |
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10
Done
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Add the sunflower oil to a frying pan and put over a medium heat. Scatter in the fenugreek seeds and fry until they are a dark colour, appearing burnt, then quickly add the coriander seeds and salt, and stir to combine. Add the potatoes and toss to coat well with the spice mix, then cook for about 8 minutes until tender but before they begin to break up. Take the pan off the heat and keep warm. |
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11
Done
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Add the rapeseed oil to a heavy-based sauté pan and put over a medium heat. Gently fry the chops, in batches, if necessary, until lightly golden, then remove them and drain on kitchen paper until you’ve fried all the chops. |
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12
Done
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Meanwhile, warm the pineapple syrup in a small pan, then pour it into a warmed jug. Serve the chops on warmed plates, with the glazed pineapple slices on top, and serve with the jug of pineapple syrup. Serve the potatoes in a separate bowl. |
