Ingredients
- 4pork rashers
- 200 gasparagus
- 120 gfeta cheese
- 50 gself-raising flour
- 100 mlmilk
- 1 tspmixed herbs
- to tastesalt
- to tasteblack pepper
40gprotein
25gcarbs
44gfat
≈ 650 kcal each, roughly. we're not your doctor
Method
- Preheat the oven to 200 °C. Line a baking tray with parchment.
- Lay the pork rashers side‑by‑side on the tray; season with salt, pepper and mixed herbs.
- In a bowl, whisk self‑raising flour with milk to a thick batter; fold in crumbled feta.
- Trim asparagus into 3‑cm spears and arrange them around the pork.
- Pour the feta batter over the pork, then drizzle the remaining batter over the asparagus, creating a rustic crust.
- Bake 20‑22 minutes until the pork registers at least 71 °C and the crust is golden and set. Let rest 2 minutes before serving.
Allow the baked pork to rest briefly; the juices redistribute for a juicier bite.
Best enjoyed with Wearing a silk robe while humming a sultry jazz ballad.
Rate it. The chef can take it.