Overview
Matt Burgess, executive chef of London’s Caravan restaurants, takes an inventive approach to global ingredients, typical of a wave of Kiwi cooks who’ve reinvigorated the concept of fusion food.
This Berber-Spiced Loin of Pork takes a North African spice blend (or a Matt-ish version thereof) and applies it to a decidedly un-North African choice of meat, while a highly novel black garlic sauce brings a full orchestra of flavours to the party.
Method
To make the spice blend, toast the black peppercorns, coriander seeds, cumin seeds, cardamom pods and fenugreek seeds in a dry frying pan. Place all the ingredients into a blender or pestle and mortar, then grind into a smooth fragrant powder.
For the black garlic sauce, pour oil into a heated saucepan and add the shallots, white garlic and thyme and cook for 5 minutes until translucent. Add the balsamic vinegar and boil the liquid until thick and syrupy. Add the red wine and miso on a low simmer to reduce by half.
Add the cream and honey, bring back to boil then pass through a sieve. Keep the liquid in a jug. While hot, add the urfa chilli and thinly sliced black garlic.
Pat the pork loin all over with kitchen paper to dry it. Liberally sprinkle 4 tbsp Berber spice all over the pork.
![add salt to the pork](https://www.datocms-assets.com/32685/1649076859-berber-spiced-pork-loin-1.jpg)
![add the rub](https://www.datocms-assets.com/32685/1649076866-berber-spiced-pork-loin-2.jpg)
Load and light your EGG and set for indirect cooking at 150°C, with ConvEGGtor in legs up position and a Cast Iron Grid on top.
Scatter a handful of pre-soaked Apple Premium Woodchunks onto the coals then place the pork directly on the grid.
Close the lid and cook for 3 hours.
![](https://www.datocms-assets.com/32685/1649076878-berber-spiced-pork-loin-4.jpg)
![](https://www.datocms-assets.com/32685/1649076900-berber-spiced-pork-loin-8.jpg)
Once the pork reaches an internal temperature of 58°C, remove the ConvEGGtor and bring the temperature of the EGG up to 180°C with the Cast Iron Searing Grid in place. Put the pork skinside down on the grid and carefully crackle the skin. Be careful not to burn it!
![sear the pork skin side down](https://www.datocms-assets.com/32685/1649076884-berber-spiced-pork-loin-5.jpg)
![rest and remove the butcher string](https://www.datocms-assets.com/32685/1649076925-berber-spiced-pork-loin-12.jpg)
Rest the pork for 15 minutes. Meanwhile, fry the sage leaves in a pan until lightly crispy. Halve the limes, then place cut-side down on the grill until burnt.
Cut the pork into four large chops – with your knife flush to the bones of the loin, cut down to remove the meat. Lay on a serving platter.
Just before serving, re-heat the black garlic sauce and add the fresh dill. Spoon over the pork, finishing the plate with the sage leaves and the burnt lime halves.
![rest the pork](https://www.datocms-assets.com/32685/1649076917-berber-spiced-pork-loin-11.jpg)
![carve and serve](https://www.datocms-assets.com/32685/1649076938-berber-spiced-pork-loin-14.jpg)