OVERVIEW
We made this dish using rare-breed Oxford Sandy and Black pork from Balgone Estate, two miles from the East Lothian seaside town of North Berwick. The pork has excellent fat marbling. The rub seasons deep and gives the fat something to caramelise against over the charcoal. Nectarines from the farm shop were quickly pickled with foraged elderflower, the brine floral and sharp. Flatbreads made with Mungoswells extra-strong flour were griddled over the fire. A table in a field. Everything from East Lothian and the Lammermuir Hills.
PREPARE THE FLATBREAD DOUGH
Combine the yeast, caster sugar and warm water (not hot, ideally 38°C) in a bowl. Leave for 5 minutes until the yeast begins to foam. Add the flour and fine sea salt and bring together into a shaggy dough.
Turn out onto a surface and knead for 8-10 minutes until smooth, elastic and slightly tacky – the Mungoswells extra-strong flour has high protein content and will feel strong and springy under your hands. This is correct; it gives the flatbread its chew and blister.
Drizzle the olive oil over the dough, fold through, then place in a lightly oiled bowl. Cover and leave in a warm spot for 1 hour until doubled in size.
PICKLE THE NECTARINES
Quick pickle the nectarines. In a small pan, warm the white wine vinegar, water and caster sugar until the sugar dissolves. Add the sea salt and 1 lemon juice then remove from the heat.
Drop in the elderflower heads (or cordial) and steep for 20 minutes. The brine will turn faintly golden and smell extraordinary. Strain out the elderflower.
Slice the nectarines into thick wedges. Pour the warm elderflower brine over the nectarines in a bowl or jar. Leave to pickle for at least 30 minutes at room temperature. They should taste sharp, floral and lightly sweet.
PREPARE THE PORK
Season and marinate the pork. Combine the garlic, olive oil, paprika, fennel seeds, sea salt and black pepper in a bowl. Rub all over the pork, getting into every surface. Leave to marinate for at least 30 minutes, or ideally overnight in the fridge uncovered. Make the lemon creme fraiche. In a small bowl, mix the creme fraiche or plain yoghurt with the lemon zest and juice and flaky sea salt. Taste: it should be cool, sharp and creamy.
GRILL THE PORK
Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Cast Iron Searing Grids at the upper level. If not, install a Cast Iron Searing Grid. The target temperature is to 220°C-240°C.
Place the marinated pork directly on the hot grid. Cook with the Dome closed for 4-6 minutes per side depending on thickness until well charred on the outside and just pink within. The fat should be rendered, slightly crisp and deeply caramelised. Rest on a board for 5 minutes. Slice thickly across the grain.
SET UP YOUR EGG
While in the meat is resting, bring the EGG up to 280°C-300°C. You need the fierce heat to give the flatbreads their char and blisters.
Divide the proved dough into 8 equal pieces. On a lightly floured surface, roll or stretch each piece as thin as you can without tearing, aim for 3-4mm thick, roughly palm-sized, irregular and oval.
GRILL THE BREADS
Lay directly onto the plancha with the Dome open. Grill for 60-90 seconds until bubbles form and the underside has dark char marks. Flip and cook for 60 seconds on the other side. Remove and stack, covered with a clean cloth to keep them warm and pliable. Work in batches.
Lay the warm flatbreads across a large board or straight onto the table. Smear a generous spoon of the lemon creme fraiche across each one. Lay the sliced pork over the top. Scatter the pickled elderflower nectarines across generously, letting the brine drip over the pork.
Scatter the herbs over everything and drizzle with honey and olive oil. Eat immediately with your hands. This is a field meal – no cutlery needed.
