Mark’s Special Semi-Cured Pork Loin w Herb Sausage, Lemon & Garlic Potatoes, Mixed Leaves, Garlic Bread
A new dish that uses Mark’s special semi-cured pork loin. The pork is cured in salt, sugar, fennel seed, spices, and juniper. We press under weight for 4 days to allow the meat to soften, partially cure, and to give the aromatics time to permeate.
Wrapped around a pork and herb sausage, pan-fried in olive oil, and then served with slowly-cooked lemon & garlic baby potatoes, and mixed leaves (with lemon and spring onion aioli dressing). To finish the dish, we’ve included our new batch of onion sourdough baps, baked with garlic butter.
$18.00