Streaky Pork with Grated Marrow and Dill

Name: Streaky Pork with Grated Marrow and Dill
Yield: Serves 4
Ingredients: 2 oz (50 g) lard; 1 small bunch (1½ oz/40 g) fresh dill; 1 small onion, peeled and chopped; salt; 5 lb (2.25 kg) vegetable marrow; 1 garlic clove, peeled and crushed; ½ lb (675 g) belly pork; 1 oz (25 g) plain flour; 1 teaspoon malt vinegar; 10 fl oz (300 ml) soured cream; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

The marrow and dill confection derives from a Hungarian dish called Tok Fozelek. It tastes fresh and has a little sharpness that partners the sweetness of belly pork very well.

The consistency of the marrow acts as a sauce as well as a vegetable.

Ingredients

½ lb (675 g) belly pork
5 lb (2.25

Main course

Method

The marrow

Peel the marrow and then cut it into matchstick-sized threads. If you have a vegetable mandoline or food processor attachment, then use it.
Sprinkle the marrow with a teaspoonful of salt and leave it for half an hour. Squeeze out the brine which forms.
Fry the onion and crushed garlic without colouring, in the lard. Add