Salt baked rump of pork, pickled pear, smoked almonds, rocket pesto

Matt Gillan

Matt Gillan

4th March 2013
Matt Gillan

Salt baked rump of pork, pickled pear, smoked almonds, rocket pesto

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Salt baked rump of pork, pickled pear, smoked almonds, rocket pesto recipe below, as tried and tested by professional chefs - Why not give it a try?


  • Pork rump
  • 1 Pork rump
  • 800g strong flour
  • 350g salt
  • 8 egg whites
  • 200g water
  • Rocket pesto
  • 50g smoked almonds
  • 50g parmesan
  • 1 clove garlic
  • 30g rocket
  • 2 pinches salt
  • Pomace oil
  • Crystallised smoked almonds
  • 50g smoked almonds
  • 100g sugar
  • 10g water
  • 5g salt
  • Roasted pear puree
  • 4 williams pears
  • Pickled pears
  • 2 Williams pears
  • 100g sugar
  • 250g water
  • 100g white wine
  • 75g white wine vinegar
  • 2 star anise
  • 1 cinnamon stick, crushed
  • 1 teaspoon coriander seeds
  • 1 teaspoon pink peppercorns
  • Pickled cabbage
  • 200g white cabbage, finely sliced
  • 1 onion, finely sliced
  • 300g chicken stock
  • Cider vinegar, to taste
  • Salt, to taste
  • Spiced sauce
  • 500g dark stock
  • 50g muscavado sugar
  • 100g apple juice
  • 4 star anise
  • 2 tonka beans
  • 1 stick cinnamon
  • 1 teaspoon coriander seeds
  • 1 teaspoon cardamom pods
  • 1 teaspoon caraway seeds


Pork rump
Mix flour and salt together in a large mixer. Add the egg white and mix, then add the water. Combine until a dough forms. Allow to rest for 30 minutes then roll out.
Lay the pork rump fat side down on the dough. Place a couple of pieces of lemongrass and a couple of sprigs of thyme on the pork and then seal.
Place on a tray lined with greaseproof and cook at 180oc for 20-25 minutes, depending upon the size of the rump.
Rocket pesto
Put almonds, garlic, parmesan, rocket and salt into a blender and blend until smoothish. Add enough oil to loosen the paste.
Crystallised smoked almonds
Mix all ingredients together in a saucepan. Bring to 155oc and remove from the heat. Keep stirring the nuts until they crystalise. Allow to cool.
Roasted pear puree
Place the pears onto a tray and bake them for 30-40 minutes at 180oc, until soft.
Blend until smooth. Pass through a fine sieve.
Pickled pears
Put all ingredients into a saucepan and bring to the boil. Remove from the heat and allow to cool.
Peel the pears and put into a vacuum bag. Pour in the syrup along with the spices. Seal the bag tightly.
Place in a water bath heated to 85oc and cook for 2 hours.
Pickled cabbage
Heat a heavy bottomed sauce pan with a little oil. Add the onion and cook gently. Add the cabbage and cook until it starts to colour.Add the chicken stock and cling film the pan. Cook until soft. Remove the cling film and the cabbage, leaving the stock remaining. Reduce the stock to a glaze, add the cabbage back to the stock. Add the salt and vinegar to desired level and remove from the heat.
Spiced sauce
Put the sugar into a pan with the apple juice. Bring to the boil. Add the stock and spices. Bring to the boil, and then remove from the heat. Keep in a warm place and allow to infuse for 20 minutes.
Pass through a chinois and muslin if possible.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.