Delicious recipes for your rare breed meat

Barbeque recipes for Middle White pigs by Jeremy Lee from the Blue Print Café

For a very good pork loin

Personally I would chop a whole loin of this wonderful loin in half, cook the two parts and delight in the most wonderful left overs. That would only be the case if you were cooking for a modest 4 or 5 good folks, the more accurate figure being twelve or so who will leave not a scrap behind being proper greedy trenchermen.

There are three simple cooking parts to this dish

  • A whole loin of Middle White Pork, chined, ribs(kept in a piece) and skin carefully removed
  •  Sea salt
  • A fully charged pepper mill
  • 5 cloves of garlic, peeled and very finely chopped
  • A teaspoon of freshly picked thyme, finely chopped
  • 4 sage leaves, ripped
  • A pinch of fresh rosemary, very, very finely chopped
  • Two tablespoons of cider vinegar
  • Two lemons, zested and juiced
  • A big handful of flat leaf parsley, finely chopped
  • Fresh peas, green beans and some waxy potatoes and a few lovely greens, fresh mint and olive oil

Let the coals of the barbeque become quite grey as a furious heat will simply char. Liberally salt the loin all over and set the two pieces of pork over the cooled coals . The fat will drip and flames will flicker, hence the slower cooler cooking. Add a coal or two should the cooking be too slow. The colour sought is that of a rich mahogany. Salt the ribs and the skin and lay at either side to cook gently as well. The skin requires frequent turning, more than the loin. Turn the loin and the ribs as their colour heightens. The prize here is beautifully bronzed joint without, a succulent palest blush within. Feel your way with this but 40minutes or so of moderate heat should do the trick.

While the meats cook, tumble all the chopped herbs together in a bowl. Add the lemon juice, cider vinegar and plenty of freshly milled pepper.

Once the pieces of loin are cooked, gently place them in the herbs and roll them once or twice and let rest in a deep dish covered in whatever remains in the bowl. Let the ribs rest alongside. If the skin has blistered and crisped enough then remove and let rest along side. At least half an hour must pass before considering taking a knife to this.

Cook the vegetables and drain and toss lightly in olive oil and mint. Chop and smash the skin into tiny pieces and then strip the meat from the ribs and add these shreds to the vegetables and mix carefully but well. Tumble this onto  a handsome dish, Maybe strewing some more herbs atop.

Slice the pork and lay upon a dish and pour over any remaining juice. Done.

A butterflied leg


We grill these a lot at the restaurant as they never fail to please

  • A whole leg of Middle White pork
  • 4 tablespoons of very good runny honey, a flowery one always seems best
  • 6 tablespoons of Dijon mustard
  • 2 tablespoons of Worcester sauce
  • 9 tablespoons of olive oil
  • 2 tablespoons of very good red wine vinegar
  • The juice of two lemons
  • 4 onions
  • 18 spring onions

First things first………

Cut the aitch bone away and then remove the two bones from within the legs. That done,  make three or four deft slices to open and lay flat the leg, each part roughly the same size and thickness.

Salt the leg well and lay on a baking sheet and roast in a moderate oven(180oC/gas6) for 40 minutes.

In a bowl, mix well the honey, mustard, Worcester sauce, red wine vinegar and olive oil.   Remove the leg from the oven then lay on a grill and set over the coals of a barbeque. Roll up a sheet of tin foil to act as a drip tray, a little water placed therein to keep the threat of flame at bay. Place this in the middle of mostly grey and only slightly glowing coals and let cook. Start brushing the marinade over the leg and keep doing so until all is used and a good crust forms, having a care to avoid the dreaded charring.

Keep checking until the meat is done, just cooked through with a blush of pink within, this pork being too good to cook very well done. Remove the pork to a dish, squeeze the juice of two lemons over, then the remaining olive oil and let rest for at least half an hour. Slice the onions and lay upon the grill, trim the spring onions and lay alongside and cook these until they are coloured well and softened. Remove the skins from the onion slices and then toss both the spring onions and slices in the juices which have resulted in letting the pork sit. Let all sit a further 10 minutes before feasting.

Slice the leg onto a handsome plate or dish and strew with the grilled onions and spoon over any juices remaining on the dish.

Barbequing a belly of pork


  • A whole belly of Middle White Pork, intact
  • 2 onions
  • 4 cloves of garlic
  • A half teaspoon thyme
  • A half teaspoon rosemary
  • The juice of two lemons
  • 4 tablespoons of olive oil
  • 2 teaspoons fennel seeds
  • 2 teaspoons dill seed
  • 2 teaspoons coriander seeds
  • Sea salt
  • A fully charged pepper mill

This is very good started a few days before

Pound the spices until powdered. Mix very well with the lemon juice, onion, garlic, herbs and olive oil. A liquidizer is a great boon here. Cut the belly through the rib bones and make sure each piece is liberally smothered in marinade.

A few hours is fine in marinade, a few days is marvellous.

Let the coals of your barbeque become moderately hot and then lay the pieces on the grill. These require turning regularly with a constant watch as scorching is an unpleasant result. Cooked thus, 10 or 15 minutes should do the trick, then lightly sprinkle with lemon juice( I know, again but it is good) and maybe a little more salt and milled pepper. Let sit, keeping warm for at least 15 minutes before scoffing.