Wednesday, 13 August 2014

Pot-Roast Pork with Pears and Apples

Another winter, another conference season of failing to post! And before that, kitchen renovations; and before that, moving house! So, I'll try to get back into posting. Maybe a less ambitious target would be one new recipe a week? At least now that I have so many of my fallbacks posted.

During the move I took the time to reorganise my recipe file, which meant I found some recipes I had set aside meaning to try, but had forgotten about. Most come from the Observer, but British recipes often work poorly here because of the warm climate. Fortunately it's moderately cool at the moment, so I broke out a really gorgeous pot roast originally from Nigel in November 2009. I didn't expect much because the few times I have roasted pork, it's been dry and boring, but this pot roast was a revelation! I also simplified the recipe because in my experience, all that turning and browning at the start is totally pointless. I chucked in some fennel tops (the stalky bits that stay tough no matter what you do) to give the liquor a bit more flavour, and it seemed like a good way to use them up. This serves six with leftovers.

  • a couple of medium onions
  • 4-6 pears or apples
  • 2kg piece of pork on the bone
  • 400ml perry or cider
  • a couple of bay leaves
  • a few sticks of celery or leftover fennel tops (optional)

Set the oven to 200C. Peel, halve, and slice the onions. Core the pears/apples and cut into thick wedges. Pop the pork into a large oven-proof casserole dish (I use a Le Creuset) along with the pears/apples, onion, cider, bay leaves, and fennel tops if using. Cover and roast in the oven for about 90 minutes, or until the pork is cooked. (If it's leg, the meat will still be dark, but will have lost that 'squeaky' uncooked quality.)

You can rest the roast and serve it up, or (my favourite), put the whole thing in the fridge and serve a day later, with the pork cold and shredded, and the cooked apples and onions briefly reheated in the microwave, then seasoned. The pork works excellently with mashed potatoes and braised red cabbage.

No comments:

Post a Comment