Knight’s Ember Roast of Pork and Verdant Spears

Name: Oven‑Baked Pork Rashers with Asparagus & Pea Gratin
Total time: 45 min
Yield: 2 servings
Ingredients: 200 g pork rashers; 150 g asparagus; 100 g peas; 30 g grated cheese (e.g., cheddar); 50 ml milk; to taste salt; to taste black pepper

aka Oven‑Baked Pork Rashers with Asparagus & Pea Gratin

A hearty tavern‑style roast that even the castle’s moat would approve of – no dragons required.

45minutes

458kcal / serving

2serves

Mediumdifficulty

grated cheesemilk

Ingredients

200 gpork rashers
150 gasparagus
100 gpeas
30 ggrated cheese (e.g., cheddar)
50 mlmilk
to tastesalt
to tasteblack pepper

28gprotein

11gcarbs

33gfat

≈ 458 kcal each, estimated by a robot with a calculator

Method

Preheat the oven to 200 °C.
Arrange the pork rashers on a baking tray, skin side up; season with salt and pepper.
Scatter the asparagus spears and peas around the pork.
Mix the cheese with the milk; drizzle the mixture over the veggies for a light gratin.
Bake for 25‑30 minutes until the pork reaches an internal temperature of 71 °C and the cheese is golden.
Let rest 5 minutes before plating, letting the juices settle like a medieval feast.

Insert a meat thermometer – pork is safe at 71 °C; a quick read keeps it juicy and avoids a royal disappointment.

Pairs beautifully with Don a faux‑chainmail apron and reenact a medieval banquet scene while you dine.

The verdict, please.

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