Search This Blog

Thursday, June 9, 2011

Roast Pork with Rekorderlig Cider

So recently I attempted to cook my first ever roast pork with crackling!  I came across a gorgeous recipe online and thought I'd share it with you all... so here goes:

Roast Pork with Rekorderlig Cider

Yummy Ingredients:
    2.3kg boneless pork leg roast
    2 tablespoons olive oil
    1 tablespoon Saxa sea salt flakes
    500g eschalots, peeled
    300ml Rekorderlig apple cider
    1 hold garlic blub, separated
    1/4 cup water with 1/2 cube chicken stock
    1 teaspoon fennel seeds 
    Roast veggies of your choice to serve

1. Preheat oven to 240°C. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25-35 minutes or until rind is golden and crackled.

2. Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots and whole garlic cloves around pork and sprinkle fennel seeds around. Add cider and stock.  Season with pepper.  Roast, covered, for 2 hours 30 minutes **. Remove cover. Roast for 20 to 30 minutes **
3. Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with roast veggies, eschalots, garlic and sauce.

**Cooking times vary depending on the size of your pork.  The general rule is bake in very hot oven as in step 1, then bake for 30 minutes for every 500 grams


eat sew love

No comments:

Post a Comment