Baked Marrow, Ground Pork Recipe

Name: Baked Marrow, Ground Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: young marrow or large zucchini 1 1/2 pounds (750g); garlic 2 cloves, crushed; mint leaves a handful; olive oil; the juice of half a lemon; dill a small handful; parsley a small bunch; garlic a couple of cloves; red chiles 2 small, hot; olive oil; ground pork 1 pound (450g); the grated zest and juice of a lime

Servings: persons

young marrow or large zucchini 1 1/2 pounds (750g)
garlic 2 cloves, crushed
mint leaves a handful
olive oil
the juice of half a lemon
dill a small handful
parsley a small bunch
garlic a couple of cloves
red chiles 2 small, hot
olive oil
ground pork 1 pound (450g)
the grated zest and juice of a lime

1
Halve the marrow and remove the seeds and fiber.
2
I peel it only if the skin is particularly thick (if a fingernail lightly pressed against the skin fails to leave a wound, then it is unlikely ever to be tender enough to eat).
3
Cut the flesh into thick chunks and toss in a roasting pan with the crushed garlic, mint leaves, a couple of generous glugs of olive oil, and the lemon juice.
4
Set aside for an hour.
5
Preheat the oven to 350F (180C).
6
Bake the marrow for 45 minutes or so, until soft and tender.
7
Coarsely chop the dill and its stems, the parsley leaves, and the garlic.
8
Finely chop the chiles, removing the seeds if you like a milder effect.
9
To cook the pork, get a couple of tablespoons of olive oil smoking hot in a shallow pan, then add the meat.
10
At this point, I dont turn or stir it, however tempting, till the underside has had a chance to color and crisp.
11
Turn when you can to brown the other side.
12
Add the dill, parsley, garlic, and chiles.
13
Let the mixture cook over high heat, until all is fragrant, sizzling, and golden.
14
Season generously with salt and black pepper, then stir in the lime juice and zest.
15
Serve with the baked marrow.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: young marrow or large zucchini 1 1/2 pounds (750g), garlic 2 cloves, crushed, mint leaves a handful, olive oil, and more.

Yes, Baked Marrow, Ground Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Marrow, Ground Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions