3 pork loins
5g caraway seeds
5g coriander seeds
2 star anise
5g mixed peppercorns
1 tsp five spice
Pinch ancho chilli flakes
Zest of 1 orange grated 20g smoked sea salt
1. Toast the caraway and coriander seeds with the star anise and peppercorns. Grind in a pestle and mortar. Add the five spice, chilli flakes, Essential Cuisine Ham Stock Mix, zest and salt. Grind together.
2. Trim the pork fillets. Rub with the dry rub, covering as much as possible. Wrap tightly in clingfilm and chill for 1 hour.
3. Remove all the clingfilm and cook on a medium low heat BBQ for about 15 minutes, turning constantly to ensure the spices don’t burn. Ensure the pork loins are cooked all the way through.
Also great on chicken. Ancho chilli flakes are very mild so for greater heat use different chilli flakes. This is equally good cold the next day!