Pork Chops & Slow Braised Ragu Feast 10-greek-street
Pork Chops & Slow Braised Ragu Feast 10-greek-street
Pork Chops & Slow Braised Ragu Feast 10-greek-street
Pork Chops & Slow Braised Ragu Feast 10-greek-street
Pork Chops & Slow Braised Ragu Feast 10-greek-street
Pork Chops & Slow Braised Ragu Feast 10-greek-street
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Pork & Slow Braised Ragu

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£55.00
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£55.00
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“As we get towards the end of summer and the nights start to draw in, I wanted to make a slightly heartier, more warming dish,” says 10 Greek Street’s head chef James Mossman. For the centrepiece of his latest menu, garlic and thyme–marinated, free-range pork chops are served with borlotti beans, cooked in stock with slow-cooked, shredded pork shoulder and pig's trotters to create a rich, unctuous sauce. To cut through the richness, a vibrant salsa verde is spooned alongside, made with plenty of fresh herbs, garlic, capers, mustard, anchovies and olive oil.

Building on the classic flavour combination of pork and leek, the main is accompanied by British leeks, which are steam-roasted in a parcel until beautifully soft, then topped with crunchy breadcrumbs, spiked with lemon zest. “I also wanted to use British sweetcorn in the menu,” James explains, “because it’s a really great end-of-summer vegetable.” He serves sweet, juicy, corn on the cob with a contrastingly salty, spiced butter, flavoured with shallots, garlic and ‘nduja – a soft, chilli–spiked sausage from Calabria.

For dessert, a chocolate crémeux is made by combining custard with melted chocolate and hazelnut liqueur, before setting it. The result is a rich, set chocolate custard, with a texture somewhere between panna cotta and ganache and subtle notes of hazelnut. It’s served with a plum and blackberry compote using seasonal British fruit for a touch of sharpness, plus a chocolate crumble and crunchy, candied hazelnuts.