Radio New Zealand - Te Reo Irirangi o Aotearoa

Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions

Chef: Pete Peeti as heard on Nine To Noon Monday 12 October 2009

Tags: main course, pork, wild

Ingredients

• 1 wild pork back leg
• 50 g pinenuts
• 1 tbsp horopito, dried
• 8 leaves basil
• 2 tbsp parsley, chopped
• 3 garlic cloves, peeled, chopped
• 50g parmesan cheese
• 100 ml olive oil
• 1 tbsp tomato paste
• 8 sun-dried tomatoes in oil
• 4 onions, sliced thickly
• 5 tomatoes, sliced thickly
• 2 kumara, peeled, cut into quarters lengthgways
• 4 silverbeet stalks
• salt and pepper
• extra olive oil for basting
• tinfoil

Method

Prepare the back leg by removing the skin, make small incisions into the flesh.

To make the pesto: Place into a blender the basil, horopito, pinenuts, parmesan, tomato paste, sundried tomatoes and garlic. Mix on high then add the oil.

Season the pork with salt and smear the sundried pesto all over the meat.

Spread the tomatoes and onions onto the bottom of a baking dish.

Place the pork on top of the tomatoes and onions inside the roasting dish; add enough water to cover the bottom.

Place the kumara around the sides of the meat.

Drizzle some olive oil over the pork then cover the entire dish with tinfoil.

Place into a 200 C preheated oven for 3 to 4 hours.

Blanch the silverbeet in hot salted water.

When the pork is soft and tender remove the tinfoil and place back into the oven for 10 minutes to brown the top.

Remove the pork from the oven, allow to rest for 5 minutes then slice.

To serve – spoon onto plate the onion and tomato stew, topped with sliced pork, garnished with the kumara and silverbeet.

Suggested wines to complement this recipe

Chardonnay
Man O' War 2008

Pinot Noir
Seresin 'Leah' 2007