Cooking Dingley Dell Pork Striploin To Perfection

13th June 2025

Recipes

Summer is the season when fire meets flavour, and the grill becomes the heart of the kitchen. This recipe by chef Russell Bateman is crafted for chefs who know that great food isn't just cooked—it's shared. Whether you're firing up the coals in a bustling restaurant courtyard or hosting a laid-back garden service, this dish brings sunshine to the plate and smiles to the table.

Ingredients

Method

Remove from packaging and rub dry, leave to air dry in the fridge for 24 hours
With a sharp Knife, score the skin
Trim and tie with a cord
Rub the dry skin with salt flakes
Bake above sliced onions at 210c degrees for 20 minutes then drop to 170c to a core temperature of 60c.
Leave to rest
Remove string and pour over piping hot oil (200c) to crisp the skin
Carve, serve with apple sauce, onions from the cooking process and pork gravy, enjoy.

Serve it hot, serve it proud—because nothing says summer like good food, good company, and the joy of cooking over open flames.

View our Summer favourites here.

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Cooking Dingley Dell Pork Striploin To Perfection

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