Baked Marrow, Ground Pork
A contemporary take on the ground meat–stuffed marrow. This economical supper stands or falls by the way the meat is cooked. The real flavor here comes from the caramelization of the sugars in the meat. To make the most of this, I have the oil at quite a high temperature as I add the meat, then resist the temptation to stir or turn the meat too soon. Continual movement will result in “wet” rather than crisp-edged, golden ground pork.
Recipe information
Yield
enough for 2 as a main dish
Ingredients
For the Marrow
For the Pork
Preparation
Step 1
Halve the marrow and remove the seeds and fiber. I peel it only if the skin is particularly thick (if a fingernail lightly pressed against the skin fails to leave a wound, then it is unlikely ever to be tender enough to eat). Cut the flesh into thick chunks and toss in a roasting pan with the crushed garlic, mint leaves, a couple of generous glugs of olive oil, and the lemon juice. Set aside for an hour.
Step 2
Preheat the oven to 350°F (180°C). Bake the marrow for 45 minutes or so, until soft and tender. Coarsely chop the dill and its stems, the parsley leaves, and the garlic. Finely chop the chiles, removing the seeds if you like a milder effect.
Step 3
To cook the pork, get a couple of tablespoons of olive oil smoking hot in a shallow pan, then add the meat. At this point, I don’t turn or stir it, however tempting, till the underside has had a chance to color and crisp. Turn when you can to brown the other side. Add the dill, parsley, garlic, and chiles. Let the mixture cook over high heat, until all is fragrant, sizzling, and golden. Season generously with salt and black pepper, then stir in the lime juice and zest. Serve with the baked marrow.
