Date: November 2019
Autumn is here and I love Roast dinners on a Sunday. This is a cost-conscious recipe that is good value for all the family with lots of meat for leftovers! Goes really well with the red cabbage and apple recipe below.
Serves 8 with leftovers
Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving. Serve with the braised red cabbage below.
Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Fry the onion in the butter for three minutes, then add the apple and cabbage. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.
Next month: Light Christmas Pudding with Butterscotch Sauce