Slow Cooked Pork with Vichy Carrots and Mash

This Slow Cooked Pork with Vichy Carrots and Mash is a classic. It is served with a cider and calvados sauce. Vichy carrots are cooked in a combination of water, butter, sugar and salt and this creates a delicious emulsion.

Ingredients

2kg rolled middle white pork loin
1 tbs sea salt
2 large pork chops

Sauce

400ml veal jus
50ml cider
25ml calvados
100ml double cream
25g butter
1 tbsp grain mustard
Salt and pepper

To serve

1kg mash, butter double cream
100g butter
100ml double cream
12 large carrots peeled
8 star anise
100g butter
100g caster sugar
Water to cover

Method

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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 carrots, butter and water with the star anise into a pan. Bring to the boil and cook for 20 minutes.
Pop the pork chops onto a baking tray and grill on high for 8 minutes. Flip over then grill for a further 7 minutes. Rest.
Bring the jus, calvados, cream and cider to the boil and then reduce by half. Finish with butter, mustard and season.
To serve, slice the pork and pop onto a plate with a dollop of mash, a spoonful of carrots and a drizzle over the sauce.

Ingredients

2kg rolled middle white pork loin
1 tbs sea salt
2 large pork chops

Sauce

400ml veal jus
50ml cider
25ml calvados
100ml double cream
25g butter
1 tbsp grain mustard
Salt and pepper

To serve

1kg mash, butter double cream
100g butter
100ml double cream
12 large carrots peeled
8 star anise
100g butter
100g caster sugar
Water to cover

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 carrots, butter and water with the star anise into a pan. Bring to the boil and cook for 20 minutes.
Pop the pork chops onto a baking tray and grill on high for 8 minutes. Flip over then grill for a further 7 minutes. Rest.
Bring the jus, calvados, cream and cider to the boil and then reduce by half. Finish with butter, mustard and season.
To serve, slice the pork and pop onto a plate with a dollop of mash, a spoonful of carrots and a drizzle over the sauce.