How to Make Pork with Rhubarb

Eric: Go, go get it, get it. Get it Hann. Female Speaker: How embarrassing Eric. Eric: Come on, come on let's go, come on, get it. Bill: Eric retrieves the retrieval toy. Female Speaker: There you go. Good job Eric, good job Eric. Eric: Very good move, excellent, thank you. Thank you for attending, thank you Bill. Bill: You are welcome. Eric: So, Lin gave me a book the other day as a little anniversary present. It's Jamie Oliver about the naked chef guy, it's called, 'Happy Days with the Naked Chef'. I am not really into celebrity chefs, but I think the guy is just kind of -- he is kind of normal, he is not like a big fake person. So, I like that kind of thing. He just likes to cook and he gets excited about it. Female Speaker: And he is naked? Eric: I think what he means by naked is there's just kind of -- it's simple plain cooking, it's not like flog raw and truffle oil. It's just like I like, it's like simple -- couple of simple ingredients put together and it tastes good. But what I like about the book was he had a recipe for superb pork, marinated pork fillet roasted on rhubarb. You know we love rhubarb and it's always some -- rhubarb must always be like rhubarb crisp or rhubarb cobbler, but I never heard of meat with rhubarb. So he talks about it, it's basic kind of like, with pork you like to have apple sauce. Well, here we are going to have pork with rhubarb sauce. So what we have, instructions say, as first we have to marinate the pork. He calls them pork fillets, but he is an English guy, so he go to the American supermarket and it doesn't say pork fillet, what I did find at the IGA was pork sirloin cutlet. So, it's a boneless piece of pork. So I thought that was pretty close. So we have our pork fillets, we have to marinate it with some sage and some garlic. So what he says, is he says, you take half your -- a handful of sage and you can take half of it and you mash it up in a mortar and pestle. Now, we don't have a mortar and pestle here, because we are in the middle of nowhere, and general store does not have a mortar and pestle in stock. So, I got a way to do this, what I though was I would take some plastic wrap, I thought I would take these leaves and cut them up like this, alright, and then fold this over. Then I though that might -- what you are trying to do is break the leaves. You are trying to break the leaves to get the oils out, the essential oils out. Hey! That's the garlic. Female Speaker: Oh! She is running, bye Hann. Eric: So, we'll have dark marinated garlic. Can we get the camera back here? Female Speaker: Well, that's not fun really. Eric: Obviously people tune into watch the dog, but it's my show. So I think the wooden end works really well, here. You can see you are kind of-- you are bruising the leaves, so that's what you are doing, so that's as mortar and pestle, so we can get it here in the goondocks, two cloves of garlic. Now, what I just discovered is -- you know people have a hard time pealing garlic. I usually crush it with my hands but, if you can't do that, the rubber mallet works really well, ready. Female Speaker: Bam! Eric: Isn't that beautiful? Oh yeah! Just like that other celebrity chef, back on the scissor, it works very well. Then we take our sage, put in there, preheat the oven to 425 and there's prosciutto in this dish too. So that's pretty cool. Female Speaker: Is it there? Eric: Yeah, I bought it at the mega store that just opened up. Female Speaker: It's great to do that. Eric: So the book says -- Nick chef says that there's going to be a bed of rhubarb and then the pork cutlets are going to be wrapped in some prosciutto that I have here and laid on top of the rhubarb. The rhubarbs are cooked down into like a Campo De kind of sauce like stuff, like apple sauce. But it's like rhubarb sauce. So I think it'll be fun. I basically think that you need enough to fill the bottom of the pan, so they are all kind of flat and not overlapping. So we are going to put the pork on top of this and let it cook in the oven. The oven is still heating up, so when that's ready, you like those? Female Speaker: Yeah. Eric: When -- it will shut up my bulbs. Female Speaker: Thank you chef. Eric: You will eat that? Here's my idea composting. Yeah, yeah we are going to compost, come on, compost happens. The prosciutto comes, they put it on these sheets and you are supposed to pull it up, but I can't get at the pull ups. So what I am going to do is, I am just going to pull it up as one giant thing like that. Then it says, you take this and you wrap this in it, like that, drape the prosciutto over the pork so it's like pork on pork, then you just stick him right there on the thing. The ham meets ham like that, and I am sure that Jamie all over does this and it looks much neater, but this is us doing it. Okay, so we are going to take the rest of our marinate here and drizzle that over the top, all that good stuff, and then we are going to take the other sage, put that on, this is from the garden. This is the beauty of the shows. It is something I think -- I am the star of the show and people e-mail in and they like Lin's comment and the dog, the star of my life. Oh! It says, you got to cover it with wax paper. So it says, take piece of wax paper and it says, scrunch it up and get it wet. Now, how you get wax paper wet I don't know, are you watching? Female Speaker: I am watching, it gets wax paper wet. Eric: Wax paper is wet, may be British wax paper is different. I'll going to tuck that in. Female Speaker: Is it going to catch some fire? Eric: No, okay, and into the oven. We'll set to half hour -- no 15 minutes with the wax paper on, and another 15 minutes, the wax paper off. Okay, now that's 15 minutes. Female Speaker: Plus. Eric: Plus, because I forgot, that's hot. Wow! Look -- oh! The rhubarb is cooking down look at that, okay we are losing time here, we don't leave it under that. Yeah, I have had two beers, so I am slowing. Okay, so another 15 minutes and then we are going to eat, okay. Female Speaker: Promise? Eric: We are going to eat soon. You are right for the pull out reveal shot -- so wow! Look at that, it's cooked down nicely, that's cooked down nicely. So we are going to try this. This is the rhubarb with the prosciutto on top of, what Jamie Oliver calls a Pork Cutlet. I call it -- in American term I think it's called the loin, it's just like a loin cutlet. Wow! I thought it would be sweeter than this. But it's really good, I like the pork with the prosciutto and the rhubarb is kind of different, I can't figure the word but, it's got a zing. Come on, come on. Bill: We will be trained to get him covered on himself by itself. Eric: Get it, get it, get it, alright, very good.