The gooseberries work beautifully with the pork, would happily repeat this sauce. Though the recipe instructions aren’t particularly great missing any mention of what to do with the cooked onions and being a little vague on other counts, and honestly I didn’t cook the pork perfectly, the heat not as juicy as it could be and the fat not as well rendered. Though I’m not sure how to go about fixing it as the meat was only just cooked through… Needs more practice I think. Perhaps other recipes will offer insight.
From Nigel Slater, KD3 pg. 200