Roasted loin of pork with savoy cabbage, apple and chestnuts

Roasted loin of pork with savoy cabbage, apple and chestnuts

By
From
Kitchin Suppers
Serves
6
Photographer
Laura Edwards

In all honesty, it’s the crackling that I enjoy most with roast pork. I love its salty crunch and the contrast with the tender roast meat. Savoy cabbage flavoured with apple, chestnuts and bacon is the perfect match for this roast.

Ingredients

Quantity Ingredient
1.5kg boned and rolled pork loin
sea salt
freshly ground black pepper
olive oil, for cooking
1 medium savoy cabbage, trimmed
100g bacon lardons
3 carrots, peeled and diced
1/2 celeriac, peeled and diced
1 garlic clove, peeled and chopped
200ml water
100g chestnuts, cooked and peeled, (peeled weight)
2 apples

Method

  1. Heat the oven to 230°C and put a roasting tray inside to heat up. Meanwhile, season the joint of pork all over with salt and pepper, rubbing the salt into the skin. Place the hot roasting tray over a medium heat on the hob, add a drizzle of olive oil, then add the pork and colour all over for 4–5 minutes.
  2. Turn the pork skin side up and transfer to the hot oven. Roast for 10 minutes. Lower the oven setting to 180°C and roast for a further 45 minutes or until the pork is almost cooked through.
  3. Meanwhile, remove any coarse dark green outer leaves from the cabbage. Separate the leaves and cut out the tough vein from each leaf. Shred the cabbage finely and set aside.
  4. Turn the oven setting up to 220°C and roast the pork for a final 5 minutes to get the crackling crispy and golden. Remove from the oven and set aside to rest for 10–15 minutes.
  5. While the crackling is crisping, heat a heavy-based sauté pan over a medium heat and add a drizzle of oil. Add the bacon lardons and cook for 3–4 minutes until they start to crisp. Now add the carrots and celeriac with a little salt and lower the heat. Cover and sweat gently for 4–5 minutes to soften without colouring.
  6. Add the shredded cabbage to the pan with the garlic and sweat gently for a further 2–3 minutes. Pour in the water, turn up the heat and put the lid back on. Cook for 3–4 minutes until the cabbage is almost tender.
  7. Meanwhile, peel, core and dice the apples (to the same size as the carrots and celeriac). Add to the cabbage with the chestnuts and cook for a further 2 minutes until the cabbage is cooked.
  8. To serve, slice the pork and arrange on warm plates with the cabbage, making sure everyone gets a portion of crackling too. Pour over any resting juices from the pork.
Tags:
The Kitchin Restaurant
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