Roast Pork with Crackling, Spiced Apple Sauce & Roasted Root Vegetables
recipe
Roast Pork with Crackling, Spiced Apple Sauce & Roasted Root Vegetables
2 commentsIngredients
1 large boneless leg or shoulder of pork joint, weighing about 2.5kg
- 3 tbsp sunflower oil
- 1.25kg mixed root vegetables, such as carrots, sweet potatoes, beetroot, parsnips and small onions
- 1 tbsp plain flour
- ¼ pint dry cider
- ½ pint stock
- salt and freshly ground black pepper
- gravy browning (optional)
- For the spiced apple sauce:
- 700g cooking apples, peeled, cored and sliced
- 2 pieces star anise (optional)
- 1 large cinnamon stick
- 6 black peppercorns
- finely grated zest and juice of 1 unwaxed lemon
- 3-4 tbsp granulated sugar, to taste
Serves:
8
Preparation:
75
Cook Time:
310
Total Time:
385min
Directions
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- Preheat the oven to 200C/400F/gas mark 6. Carefully peel back the netting on the pork, if used, and pat the fat dry with kitchen paper.
- Score the fat deeply with a sharp knife. Do not cut right down to the flesh, or the meat may become slightly dry during cooking. The closer together that you make the scores, the crisper and easier it will be to carve and serve the crackling. Ease the netting back over the meat to hold it together during cooking.
- Place the prepared meat in a roasting tin and rub salt into the surface of the joint - you'll need about tablespoon of salt for a 2.5kg joint.
- Roast the pork in the bottom of the preheated oven. Calculate the cooking time by allowing 1 hour per kg, plus 35 minutes extra when roasting at 200C/400F/gas mark 6. If you prefer to roast slowly, allow 1 hour and 15 minutes per kg, plus 35 minutes extra at 180C/350F/gas mark 4 - this is really more suitable for joints that will not yield good crackling.
- Pour the sunflower oil into a roasting tin and heat it for minutes at the top of the oven after the pork has been cooking for 1.5 hours.
- Peel the root vegetables and cut them into 4cm/2in pieces. Carefully turn the vegetables in the hot oil, then roast them at the top of the oven for 1.5 hours, until browned and crisp. Turn them once or twice during cooking.
- For the sauce, place the prepared cooking apples in a pan with the spices, lemon zest and juice and l water. Cover the pan and stew the apples gently until they are soft.
- Discard the spices - pick them out of the sauce with a teaspoon - then sweeten the sauce to taste with sugar. Put to one side until required.
- Remove the pork from the roasting tin and wrap it in foil, then leave it to stand for 15-20 minutes before carving.
- . Drain off any surplus fat from the roasting tin, then stir the flour into the meat juices. Cook over a low heat for 1 minute, then gradually add the cider and the stock while it's off the heat. Bring the gravy to the boil gradually, then season to taste. Add a few drops of gravy browning if you wish.
- . Carve the pork and crackling so that it's ready to serve at the same time as the roast root vegetables, gravy and spiced apple sauce. Also serve with a green vegetable such as Brussels sprouts or broccoli.
Source: Tesco
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