Baked Marrow, Ground Pork

• 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.

zucchini, garlic, mint, olive oil, lemon, dill, parsley, garlic, red chiles, olive oil, ground pork, lime

Taken from www.epicurious.com/recipes/food/views/baked-marrow-ground-pork-381716 (may not work)