We were thrilled to have the opportunity to visit our friends Grace and Ryan of The Little Holding in Somerset and taste this delicious dish - a fusion of food grown on their land, and produce from Pipers Farm. 

The combination of tangy, crunchy rhubarb with a cooling herb yoghurt and of course the marinated pork cooked over fire, makes an incredibly tasty sharing feast. 

Ingredients

Method

  • If using sourdough to make your flatbreads, ensure you prep your starter early in the morning so that it will have doubled in size a couple of hours before you plan to serve your meal. 

    Start your prep by removing any skin from the pork. Don't discard it - it makes wonderful crackling. Finely slice the pork into strips that will nicely slide onto a skewer. Place them in a bowl. 

    Mix the marinate ingredients together and combine with the pork. Massage it into the meat, cover and leave for as long as you can (ideally about 6 hours). 

    While the meat marinades, make your rhubarb pickle by slicing the rhubarb stalsk into 1/2cm chunks. Squash into a jar and fill with apple cider vinegar until all the rhubarb is completely covered. 

    Add your sourdough starter (or yeast) to a bowl with the water. Give it a good mix, add the salt, then add the flour. Mix together until you have a nice sticky dough. Cover and leave until risen (roughly 2 hours). 

    Finely slice your chives and combine with the yoghurt. Leave in the fridge until you are ready to serve. 

    Now you are ready to get cooking! Get your fire going; white, hot coals is what you're after. 

    Layer your pork onto the skewers making sure it's nice and compact. Put your pork over the fire so it will cook indirectly over the coals, rotating every 10 minutes or so. 

    While the meat is cooking, finely slice an onion and add to a pan with olive oil over the fire. This will be to slice the meat into, so ensure the pan is large enough! Cook until the onions are nicely browned. 

    Take small handfuls of the dough and stretch them into flat bread shapes (you may need a dusting of flour). You can cook these directly over the fire or in a pan, giving a light brushing of oil. They won't take longer than a few minutes to cook. 

    Once the meat is crispy and golden brown on the outside, stand your skewer up over your pan with the onions in. Take a sharp knife and finely slice the outer layer off into the pan. Return the meat to the fire. Repeat this process until all the meat is cooked. 

    To serve, give a healthy dollop of the chive yoghurt on your flat bread. Add a handful of the pork, sprinkle a large spoonful of pickled rhubarb on top and garnish with the chive flowers. 

    Enjoy!

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