recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 15

family comfort

Roast Pork with

Spiced Apple Sauce

SERVES 8 PREP 30 minutes + 10 minutes

to rest COOK 2 hours 5 minutes

+ BUDGET TIP Omit pistachios

+ TOP TIP You will need to process 2 slices

of white day-old bread for crumbs.

1 tablespoon vegetable or olive oil,

plus 2 tablespoons extra

1 onion, finely chopped

2 cloves garlic, crushed

3 bacon rashers, rind removed,

finely chopped

1½ cups soft fresh breadcrumbs

½ cup drained canned black stonesless

cherries, chopped

2 tablespoons finely chopped shelled

pistachios

2 tablespoons coarsely chopped

flat-leaf parsley, plus extra sprigs,

to serve

2.5kg boneless rolled pork loin, with rind

2 tablespoons sea salt flakes

1 quantity Spiced Apple Sauce (recipe, right)

Steamed green beans, to serve

1 Preheat oven to 220ºC/200ºC fan-forced.

Place a wire rack in a large overproof dish.

Heat oil in a large frying pan over moderate

heat. Add onion and garlic; cook and stir for

2 minutes or until soft. Add bacon; cook and

stir for 4 minutes or until golden brown.

Remove from heat. Cool slightly. Transfer

to a large bowl. Add the breadcrumbs,

cherries, pistachios and parsley; mix well.

2 Place pork, rind-side up, on a chopping

board. Pat rind dry with paper towel. Using

a large, sharp knife, score pork rind at 5mm

intervals (don’t cut through to flesh). Turn

pork over; cut through centre of pork, about

5cm deep, not all the way through, to open

out and form a pocket.

3 Spoon breadcrumb mixture into pork

pocket. Roll up firmly to enclose stuffing

and form a log. Using unwaxed kitchen

string, tie pork at 2cm intervals to secure.

Place pork, rind-side up, on prepared rack.

Drizzle pork rind with extra oil. Using hands,

rub salt into pork rind. Roast for 25 minutes

or until pork rind begins to crackle.

4 Reduce oven temperature to 180ºC/160ºC

fan-forced. Roast pork for a further 1½ hours

or until juices run clear when pierced with

a knife. Remove from oven. Rest for 10

minutes. Remove string. Carve pork. Serve

with Spiced Apple Sauce and green beans.

Spiced Apple Sauce

MAKES 1 Quantity (1 cup) PREP 5 minutes

COOK 10 minutes

4 green-skinned apples, peeled, cored,

coarsely chopped

½ cup water

1 teaspoon mixed spice

2 tablespoons brown sugar

2 teaspoons lemon juice

Combine apple, the water, mixed spice,

sugar and juice in a saucepan; cook and stir

over low heat for 3 minutes or until sugar

dissolves. Increase heat. Bring to the boil.

Reduce heat; simmer, stirring occasionally,

for 5 minutes or until apple is tender.

CRACKLE TIME

For perfect crackling,

place pork, rind-side

up, on a plate in the

fridge overnight to

help dry the skin.

Moisture on the skin

may prevent the

rind from crackling

BUDGET

WINNER

$

A SERVE

PHOTOGRAPHY

ROB SHAW