RECIPE OF THE FORTNIGHT: THE JET MINERS, GREAT BROUGHTON

Johan van Tonder was born and raised in South Africa. His passion for travelling and food led him to North Yorkshire after spending few months in Israel.
Belly Pork

MEET THE CHEFChef, Johan van Tonder, has worked alongside some of the best chefs in North Yorkshire at The Blue Lion Inn and Simonstone Hall Hotel. He then moved to Ireland where he met his Latvian born wife, Elina. Both loved hospitality and catering and after four years moved to South Africa where they opened their first restaurant.

They have now been back in North Yorkshire since 2008 and run The Jet Miners Inn in Great Broughton, near Stokesley. The emphasis is on wholesome, hearty, home cooked food together with efficient and friendly service.

Johan is passionate about cooking meats and seafood. His steaks and burgers are cooked using South African basting and spices for added flavour. Johan strongly believes in using the very best locally sourced ingredients. Customers have rated his burgers as the best they have ever tasted! Johan, Elina and their young family are happily settled in Great Broughton and look forward to welcoming you at The Jet Miners Inn.

 

Slow cooked belly pork with home made apple and sage sauce, served with chorizo jus, mash and green bean bundle wrapped in pancetta

MEET THE CHEF

INGREDIENTS:

For the pork…

Whole Belly Pork with thick covering of fat
Table salt
Preparation method
Score the skin of the Belly pork and rub in table salt. Place in the oven , 200 ‘C for one hour, then turn the oven down to 180’C.
Cool down, remove the ribs and portion to size.

For the apple sauce…

1 kg Bramley apples
Handful of sage leaves
4 shallots
100 g Castor sugar
Pinch of salt

For the chorizo jus…

100 g chopped Chorizo
1 litre dark pork stock
4 shallots
2 diced carrots
2  sticks of celery ( diced)
½  stick of leek ( diced)
100 ml port
2 tbs tomato puree
Fresh chives
2 knobs of butter

METHOD:

Place all ingredients in a sauce pan and leave to simmer until apples start to break up. Leave to cool down.

Sauté Chorizo to release oils and add tomato puree.

Add vegetables and sauté until soft.

Add port and reduce.

Add pork stock and reduce by half.

Leave to set and remove the top fat layer.

To serve – heat the sauce, stir in butter and add chives.

Serve this dish with mashed potatoes and green been bundle wrapped in Pancetta.


thejetminersinn.co.uk

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