Matching the sweetness of the Spiced Apple sauce with the delicious flavour of the Roast Pork. A simple recipe that truly does justice to this gorgeous cut of meat.
Current Rating: 4.25
From: 4 votes
1 Rib Roast of Pork, weighing 900g
2-3 garlic cloves cut in quarters
1 tsp of Sea Salt
20g of butter
20g of caster sugar
4 cooking apples peeled and diced
1 Cinnamon stick
1 Star anise
1 tsp of 4 spices
1 dash of Brandy
Preheat the oven at 220 degrees Celsius.
To obtain a crisp crackling you need to score the skin, use the tip of a sharp knife and cut the skin in a cross pattern using quick, jerky movements. (You can ask the butcher to score the skin for you).
Make small incisions in the flesh and insert garlic pieces. This will allow the garlic flavours to infuse with the meat.
Place the roast on its own in a roasting tin. It is not necessary to add any fat.
Sprinkle the scored surface with salt. This should be done at the last minute as the salt draws out moisture.
Cook for 20 minutes at 220 degrees, then lower the heat to 180 degrees Celsius. Continue roasting for 25 minutes per 450 grams.
While the roast is cooking, prepare your apple sauce. In a thick-based saucepan, melt the butter and stir in the sugar. Leave to cook until you obtain a lightly golden caramel
Add the apples and give them a good stir. Add the cinnamon stick, star anise, 4 spices and Brandy. Stir again and leave the apples to cook on a gentle heat for about 10 minutes.
Once the apples cooked, place them in a small food processor and blend them.
Once the sauce reaches a smooth consistency, transfer it to a serving dish.
Once the roast is cooked, take it out of the oven and leave it to rest for about 15 minutes.
Before carving, remove the crackling and place it on to a plate. Serve slices of roast with apple sauce and your choice of vegetables.
Golden rules to obtain a crisp crackling:
1. The skin should be completely dry. If the meat was frozen or was wrapped, this would make the skin wet and soggy. In this case, dry the skin thoroughly and leave it uncovered in the fridge.
2. Make sure that the skin is sufficiently scored. Again, if you’re not sure how to do this your butcher should be able to do it for you.
The skin should receive proper exposure to the heat; therefore do not use a roasting tin that is too deep.
Do not add any extra fat to the roast.
Total time including resting:
Yield: 6 - 8 servings
Recipe By Tatiana, Flavoursome Delights