Curtis Stone’s pork tips
Curtis’ roast pork is served with a tasty chilli sauce. Here’s how it’s done.
1. Make a smoky chilli sauce
For a deep, smoky flavour in the sauce, cook the chilli, shallot and garlic over medium-high heat until charred all over.
2. Give it a deep flavour
Place the pork on a mixture of ginger, garlic and shallot – these help the pork develop a rich flavour as it roasts.
3. Rest it before serving
You can leave the pork uncovered to rest however, if using foil, don’t cover it tightly as this will soften the crackling.
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We go to great lengths for our smoked ham
Tripled smoked over Beechwood chips for a rich, smooth flavour.
