We Love God!

Classic Roast Pork with Crackling And Cider Fondant Potat

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Main course, Here’s one , Earlier1	4	servings

INGREDIENTS

1	kg	Loin of Pork; (on the bone wine
		; rib end)
2	lg	Potatoes
2	lg	Apples
125	g	Butter
150	ml	Cider
75	g	Sugar
		Carrots; Red Cabbage and
		; Gravy to serve
		Baby Turnips

INSTRUCTIONS

1. Score the pork and salt it for at least 24 hours. This will help
it to crispen whilst cooking.
2. Peel the potatoes and cut in half. Place into a thick bottomed oven
proof pan with the butter and the cider. Cook until golden brown.
3. Peel and core the apples and cut in half. Dip one side in the icing
sugar.
4. Caramelise in a hot non stick pan with a little oil.
5. The pork should now be roasting away on a high shelf in the oven
for
25    minutes.
6. After that turn the heat down to Gas Mark 5.
7. To tell if the meat is cooked, insert a skewer into the thickest
part of the pork. The juices that run out should be absolutely clear,
without any trace of pinkness.
8. Take the pork out of the oven and leave to rest for 15 minutes.
9. Serve with seasonal vegetables and gravy.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.

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