Apple & Calvados stuffed Roast Pork with Crackling
Serves 4
More effort
Prep:
Cook:
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- 1kg Loin of Pork, butterflied
- 15g unsalted butter
- ½ onion, finely chopped
- 1 tbsp chopped fresh sage
- 2 tbsp Calvados
- 175g pork sausage meat
- 100g cooked chestnuts, roughly chopped
- ½ Bramley apple, coarsely grated
- 40g freshly made white breadcrumbs
- Salt and freshly ground pepper
For the Caramelised Apple sauce
- 1kg Loin of Pork, butterflied
- 15g unsalted butter
- ½ onion, finely chopped
- 1 tbsp chopped fresh sage
- 2 tbsp Calvados
- 175g pork sausage meat
- 100g cooked chestnuts, roughly chopped
- ½ Bramley apple, coarsely grated
- 40g freshly made white breadcrumbs
- Salt and freshly ground pepper
- 1 large Bramley apple
- 1 tbsp honey
- 25g salted butter
- 1 tbsp. fresh thyme
For the Calvados Cream
- 1kg Loin of Pork, butterflied
- 15g unsalted butter
- ½ onion, finely chopped
- 1 tbsp chopped fresh sage
- 2 tbsp Calvados
- 175g pork sausage meat
- 100g cooked chestnuts, roughly chopped
- ½ Bramley apple, coarsely grated
- 40g freshly made white breadcrumbs
- Salt and freshly ground pepper
- 1 large Bramley apple
- 1 tbsp honey
- 25g salted butter
- 1 tbsp. fresh thyme
- 200ml cider
- 150ml calvados
- 50ml double cream
- 1tbps wholegrain mustard
Method
step 1
Preheat the barbecue to a medium/indirect heat.step 2
Firstly make the stuffing. Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining ingredients.step 3
Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.step 4
Place a drip pan in the base of the barbecue and pour in the cider and calvados. Roast the loin for around 2 hours, or until cooked through to 75C. Allow to rest.step 5
Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.step 6
Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.step 7
Slice pork and serve with the apple sauce and calvados cream.
