Ingredients

Serves 4-6

For the Pork:
4 x 250g Pork scotch, fat left on thick, skin removed
150g butter
8 strands Iranian saffron
4 cardamom pods cracked
1 tbsp roasted fennel seeds
1 tsp salt
20 mls orange blossom water
1½ tbsp honey
1 tbsp Aleppo pepper

For the Sauce:
100g butter
2 tbsp torn coriander
½ lemon juice
Reserved liquid from the cooking bag
Salt to taste if needed


Anchovy Borek:
100g anchovies
50g black olives pitted
2 tbsp parsley
1 clove garlic
2 bullet chillies
1 egg white
4 sheets yufka pastry

Method

For the Pork:
1. Place all ingredients in a glad zip lock bag or preferably in a vacuum seal bag and firmly seal.
2. Place in a pot of water at 60°C for 1 hour.
3. Place the bag in the fridge until completely chilled.
4. Pre heat oven to 250°C.
5. Remove the pork from the bag, reserving the liquid in the bag.
6. Place pork standing up with the fat facing the metal try to put it in the oven 8 minutes at 250°C.
7. Rest in a warm place for 5 minutes to rest, slice finely and serve.


For the Sauce:
1. Place the liquid from the cooking bag in a pan and bring to the boil
2. Reduce by approximately half or until thick enough to coat the back of your spoon
3. Remove from heat and whisk in the butter
4. Add the coriander
5. Season with lemon juice and salt if needed
6. Serve over the pork


Anchovy Borek:
1. In a motor and pestle pound all the ingredients excluding the egg white and yucca
2. Cut the pastry into triangles and moisten the end with the egg white
3. Smear a thin layer of the anchovy paste on the pastry and roll up into a spiralled cigar
4. Deep fry at 180°C until golden brown. Do not season with salt as it will be salty enough.