Story: Black Barley & Hamlet Pork
Episode: 3
Presenter: Georgia Moore
Air Date: 25th April 2021

Georgia learns how to cook perfect pork loin from the Ritz Carlton’s Executive Chef, Jed Gerard.

Ingredients

The roasted pork rack 6 chop pork loin rack roast, rind on
2 tablespoons oil
1 teaspoon sea salt

The white onion
3 whole white onions
2 tablespoons oil
1 tsp salt

The rhubarb
800g sliced rhubarb
180g brown rice syrup
40g sugar
10g salt
70g butter
20g red wine vinegar

The black barley
100g black barley
50ml chicken stock
50ml dry white wine
Juice from ½ lemon
50g butter cold diced
Sprig thyme

Method

For the roasted pork rack

1. Score the pork rind with a sharp knife or Stanley knife into thin even lines.
2. leave the scored roast uncovered in the fridge for at least 24 hours ideally 48 hours. This will help dry out the rind for bubbly crackling.
3.When you’re ready to cook, preheat the oven to 240°C. Place the pork loin rack onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry with paper towel.
4. Rub oil and salt into the scored rind area, massaging well.
5. Place the pork loin rack onto a wire rack into a shallow roasting pan and roast the pork loin rack in the oven for 30 minutes or until the rind is golden and crackling. (Do not open the oven door during this period).
6. Reduce oven temperature to 160°C for a further 30-35 minutes or until the internal temperature reaches 62c
7. Rest of at least 30 minutes in a warm place

For the white onion

• Pre heat oven to 180c
• Rub whole onions with the oil and salt
• Wrap individually in tine foil and place in the oven for 30-40 minutes or until soft
• Let cool to room temperature in the foil undrape saving any cooking juices for the black barley 
• Cut the onion in half and peel of the outer layers

For the rhubarb

• Combine the rhubarb, salt, sugar, and brown rice syrup in a saucepan over medium heat
• Cook until the rhubarb has just broken down around 15 minutes
• Place in a blender and add a little water if needed
• Blend on high and slowly add cold diced butter to emulsify and season with the vinegar and salt to taste
• Keep warm

For the black barley

• Cover the barley with water and a pinch of salt
• Bring to the boil and simmer for 30 minutes or till just tender
• Strain
• Add the barley back into the pot with the wine, chicken stock, thyme, and lemon juice
• Reduce till almost dry
• Whisk in the cold diced butter to emulsify season with salt if needed

To serve

• Slice the rested pork rack into 6 chops season the cut side with flaked salt
• Place a spoonful of black barley in the center of the plate
• Place the pork on top and garnish with the roasted onion heart and rhubarb puree