Slow Cooked Pork with Apple Sauce and Chard
This recipe for Slow Cooked Pork with Apple Sauce and Chard is an amazing autumnal feast. It is served with a creamy and delicious mash!
Ingredients
- 2kg rolled pork loin 8 boned, scored
- 1 tbs sea salt
- 2 Bramley apples, cored, peeled and diced
- 50ml cider
Sauce:
- 400ml veal stock
- 50ml cider
- 25g butter
- 1 tbsp grain mustard
- Salt and pepper
To serve:
- 1kg mash, butter double cream
- 100g butter
- 100ml double cream
- 1 large bunch of chard
- 25g butter
- 25ml water
Method
Pre heat the oven to 230c.
Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes turn the oven down to 170c and cook for a further one and a half hours, take out and rest for 20 minutes.
Place the apples into a small pan with the cider and heat until soft and then add the jus.
Bring the jus and cider to the boil and then reduce by half. Finish with butter, mustard and season.
To serve, slice the pork, pop onto a plate with a dollop of mash, a spoonful of chard, dollop of apple and a drizzle over the sauce.
Ingredients
- 2kg rolled pork loin 8 boned, scored
- 1 tbs sea salt
- 2 Bramley apples, cored, peeled and diced
- 50ml cider
Sauce:
- 400ml veal stock
- 50ml cider
- 25g butter
- 1 tbsp grain mustard
- Salt and pepper
To serve:
- 1kg mash, butter double cream
- 100g butter
- 100ml double cream
- 1 large bunch of chard
- 25g butter
- 25ml water
Method
Pre heat the oven to 230c.
Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes turn the oven down to 170c and cook for a further one and a half hours, take out and rest for 20 minutes.
Place the apples into a small pan with the cider and heat until soft and then add the jus.
Bring the jus and cider to the boil and then reduce by half. Finish with butter, mustard and season.
To serve, slice the pork, pop onto a plate with a dollop of mash, a spoonful of chard, dollop of apple and a drizzle over the sauce.
