Slow-roast pork rolls with apple chilli chutney

Slow-roast pork rolls with apple chilli chutney

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(30 ratings)

By

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Cooking time

Prep: 15 mins Cook: 6 hrs

Skill level

Easy

Servings

Serves 6 - 8

Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
714
protein
66g
carbs
22g
fat
41g
saturates
15g
fibre
2g
sugar
21g
salt
1.31g

Ingredients

  • 2½ kg/5lb 8oz pork shoulder joint, scored and tied (we used a tied carvery joint from Waitrose, bone in one end and rolled and tied at other end)
  • 2 tsp thyme leaves
  • 1 tsp fennel seed
  • 1 tbsp olive oil
  • buttered soft bread rolls, to serve

For the apple chilli chutney

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 1-2 red chillies, deseeded and finely chopped
  • 4 eating apples, peeled, cored and cut into small chunks
  • 4 tbsp cider vinegar
  • 4 tbsp caster sugar
  • 1 thyme sprig, leaves picked

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Method

  1. Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn’t already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
  2. While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
  3. Take the pork from the oven – the meat should be very tender – and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

Recipe from Good Food magazine, March 2010

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Comments

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f1madxxx's picture

The was just about effortless and very tasty.......so full right now.....

lpower's picture
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This recipe is easier than it looks. Once cooked the pork is juicy and the crackling was amazing. The apple chilli jam was lovely too. Great Recipe.

hatface1's picture
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This is a pretty good English-style slow roast pork recipe. I have to say I prefer doing a saucier, bbq version in my slow cooker, but have served this as part of a Christening tea time spread and it was a hit!

I made lots of chutney (lol, used red wine vinegar so it went a very pretty pink colour!) and it kept in the fridge for a couple of months as we worked our way through it.

mooze82's picture
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Wow wow wow!!!! This was absolutely amazing. I bought a 1.7kg shoulder and cooked it for the same amount of time as this recipe suggested, it was so moist and tender and the apple sauce to go with it worked perfectly. I had several compliments and can not wait to cook it again.

janethenut's picture
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I have made this a many times now and it's a massive hit!!! The pork & apple is just heaven together! This is a recipe I will treasure for life!

rshardy21's picture
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Absolutely lovely, so easy to make. Have made this lots of times now with consistent results. Fab meal for bonfire night, a real crowd pleaser. Apple chilli chutney keeps well in the fridge too

lizleicester's picture
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Delicious flavours and an easy way to make a relatively cheap cut into something really special. Had our first meal of it with roast sweet potatoes, spuds and carrots with broccoli. Next day it was put in fresh rolls and was equally tasty with chutney.

emma_photo's picture

Has anyone jarred the apple and chilli chutney to give as presents? If so, how long will it keep and how much did it make? Sounds absolutely delicious.

aanderson89's picture
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"If you can't make money from food nobody can" - guests raved about this! "never tasted anything like it before"

phlwibble32's picture

Wow! Did this for Sunday lunch & the whole family absolutely loved it & agreed we'd have been really happy if we'd have been served it up in a restaurant! Very easy to make & the homemade apple sauce was gorgeous.

denisejura's picture
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I made the apple and chilli chutney and it is a real winner. Not only with pork but also with cheese. Everybody loves it!

simonr's picture
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just bloody fantastic.

sknapton's picture
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I have made this 3 times for guests now & it has been a big hit every time!! The pork tastes delicious, although due to personal taste I don't add chilli to the apple sauce. No real effort is needed, & I will continue to make this time & time again. Definitely recommended!!

robllewellyn's picture
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Magic.

clairemariehunt's picture

How long will the chutney keep after being made?

lizcoock80's picture
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Total success for our family party. Crackling went down a treat, really crispy and lots of flavour. You have to try this one!

darkbeaker's picture

made it apple chilli chutney to go with roast pork dinner. went down a treat with the whole family!

wickawer's picture
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This is gorgeous. I made it for a buffet at a christening and everyone loved it. I would like to know how long the chutney would keep in steralised jars both unopened and then once opened. Thanks

netname's picture
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I didn't have fennel, so used Chinese 5 spice and the flavour was stunning. The crackling was great. Will definitely do again.

buttonmush's picture
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made this as a roast and turned out famtastic! it was really juicy and flavourful with perfect crackling. I rubbed a lot of salt in the scores on the rind and made sure it is rubbed up with lots of olive oil to ensure crunchy crackling!

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