All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Sea Salt2 tsps
Fennel Seed1 tbsp
Thyme (chopped fresh)2 medium
Onion (chopped)2 medium
Carrot (sliced)2 ribs
Celery (sliced)1 cup
Chicken Stock1 cup
White Wine2 tbsps
Extra-Virgin Olive Oil6 medium
Braeburn2 tbsps
Dark Brown Sugar1 cup
Cider Vinegar1 tbsp
Lemon Juice (fresh)1 tbsp
Orange ZestDirections:
1
Watch how to make this recipe
2
From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods
3
Preheat the oven to 450 degrees F
4
Score the top of the roast in a crosshatch pattern about 3/4-inch apart
5
Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan
6
Roast about 30 minutes, or until crispy on top
7
Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours
8
Remove the pork from the oven and set onto a cutting board
9
Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine
10
Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more
11
Meanwhile, start on the spicy apple chutney and side dishes
12
For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat
13
Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes
14
Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg
15
Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms
16
Adjust the seasoning and transfer to a serving dish
17
For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender
18
Drain and return to the hot pot
19
Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper
20
Keep warm until ready to serve
21
For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes
22
Keep warm until ready to serve
23
Remove the pork roast to a carving board and cover with the roasting foil to tent
24
Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop
25
Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings
26
Strain the sauce and pour it into a serving bowl or gravy boat
27
Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard