Slow-roast pork rolls with apple chilli chutney

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

Recipe uploaded by

Sarah Cook

10 ratings 5

Recipe by Sarah Cook

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 15 mins

Cook 6 hrs

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.
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.
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.

Per serving

714 kcalories, protein 66g, carbohydrate 22g, fat 41 g, saturated fat 15g, fibre 2g, sugar 21g, salt 1.31 g

Recipe from Good Food magazine, March 2010.

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Pablo Davo

21 February 2010

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21 February 2010

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25 February 2010

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03 March 2010

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22 March 2010

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Barney

15 April 2010

Barney rated and commented on this recipe

This isn't actually my recipe it's Sarah Cook's. Bx

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KasiaF

20 April 2010

KasiaF rated and commented on this recipe

Amazing way to cook pork, so juicy and tender and very very easy! This was enough to serve the four of us for Sunday lunch with leftovers to serve in hot rolls with stuffing and a big salad. I wont cook pork any other way again.

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dobelove

22 April 2010

dobelove rated and commented on this recipe

This was really delicious, however, although I used my own seasonings, cloves especially, it was melt in the mouth but after a few chews it was slightly chewy and the next day although the flavour was there, the texture was not great. Wonder what I did wrong. It was really easy to shove in the oven and forget about this and get on with other stuff.

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Ingredients

2.5kg/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 seeds
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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Tangy carrot, red cabbage & onion salad

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 15 mins

Cook 6 hrs

Ingredients

2.5kg/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 seeds
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

Per serving

714 kcalories, protein 66g, carbohydrate 22g, fat 41 g, saturated fat 15g, fibre 2g, sugar 21g, salt 1.31 g

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