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