OVERVIEW
Pork and smoke are a wonderful combination and one of those classic barbecue flavours. I’m guessing that when you bought your EGG, a big hunk of pork was on your list of things to cook first. With this recipe you are managing a temperature change during the cook. You will find yourself having to do this to crisp up, sear or finish a dish in plenty of recipes. This works equally well with a boned and rolled pork collar roasting joint.
SET UP YOUR EGG
Remove the pork from the fridge an hour or so before you cook, to allow it to come up to room temperature.
Set up your EGG with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. The target temperature is 130°C-150°C.
GET YOUR PORK ON
Score the skin of the pork with a sharp knife. Season the flesh side of the joint all over with salt and pepper. Place on the grill skin-side up, close the Dome and roast for 1½-2 hours, until the internal temperature of the meat reaches about 60°C-65°C.
MAKE THE ALIOLI
While the pork is roasting, mix the olive oil and vegetable oil in a small jug. Peel and crush the garlic with a little salt then place in a blender. Add the membrillo and blend slowly, pouring in the oil in a thin stream, stopping a few times, until all the oil is emulsified into the membrillo. Add salt, pepper and lemon juice to taste.
CRISP UP THE CRACKLING
Increase the temperature of the EGG to 180°C and turn the pork skin-side down to crackle the skin. Check every 2-3 minutes, moving it away from any hot spots near the edge if it looks like it might scorch before crackling.
Allow to rest for 20 minutes before carving or slicing and serving with the membrillo alioli.
Extracted from Cooking on the Big Green Egg (Quadrille, £25)
