Apple Calvados Stuffed Roast Pork With Crackling Recipes

Steps:

• If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
• Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
• Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
• Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

Steps:

• The day before, sit the pork on a wire rack over a dish and put in the fridge, uncovered, so the skin has time to dry out.
• Using a sharp knife, cut a roughly 3cm-wide 'core' from all the apples and onions. Coarsely grate as much apple flesh as you can from their 'cores' before you hit the seeds. Put the grated apple in a mixing bowl, snip the skins of the sausages and squeeze the meat out into the bowl too. Add the breadcrumbs, fennel seeds, mace and walnuts. Mix well with a little seasoning. Push some of the stuffing mixture into every onion and apple, packing it tightly and mounding the top as it will shrink a little during cooking (any extra stuffing can be rolled into the size of golf balls and roasted alongside).
• Heat oven to 220C/200C fan/gas 7. Rub the pork with 1 tbsp of the oil and plenty of sea salt. Break up the onion cores and reserved skins to build a trivet in the middle of your largest roasting tin, then sit the pork joint on top. Roast for 1 hr, then lower the oven to 180C/160C fan/gas 4 and roast for another hour.
• Rub the outsides of the apples and onions with another 1 tbsp of oil, then sit just the onions around the pork, loosely covered with some foil. Roast for a further 35 mins, then add the apples to the tin too, removing the foil from the onions. Bake for a further 25 mins until all the stuffing is cooked through, and the onions and apples are tender but the apples are still holding their shape. Lift the pork, apples and onions onto a serving platter and cover loosely with foil to keep warm. If the onions aren't soft enough for your liking, re-cover with foil and keep baking in the oven while you make the gravy.
• Pour any juices from the roasting tin into a jug. When the fat has separated, discard it and pour the meaty juices back into the tin. Put the tin on the hob and stir in the flour to a smooth paste. Cook, stirring, for 1 min, then gradually whisk in the cider, followed by the stock. Bring to the boil and bubble until the gravy has reduced a little and is of a good consistency. Sieve into another pan or gravy jug to get rid of all the onion bits and season well - if it needs sweetening, add some honey to taste.
• Thickly slice the rested pork at the table, making sure everyone gets a good portion of crunchy crackling, then share out the sausage-stuffed apples and onions. Add roasties, some green veg, and a generous glug of the cider gravy.

Steps:

• With a knife sharpener, poke a hole through the roast to make a tunnel.
• Then take a knife and cut through until the hole is wide enough to stuff.
• In a large bowl, mix together apple juice and brown sugar.
• Place roast in bowl and turn a few times.
• Let sit in fridge fat side up for about an hour.
• In the meantime, peel and dice apples.
• Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
• Let apple stuffing cool while the pork in in the fridge.
• Preheat oven to 350°F .
• Line a roasting pan with heavy duty foil.
• Remove pork from fridge and Pour some of the marinade into the foil lined pan.
• Just enough to coat the bottom.
• Discard the rest.
• Start stuffing the roast.
• It's easiest to use your hands.
• Make sure you stuff it way down so you don't forget the middle.
• Bake about 20 minutes per pound - 170 degrees using a meat thermometer.
• Remove from oven and let stand 10 minutes.
• Carve 1 1/2 inches wide.

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.