Lollipop pork with honey, apple and cider reduction

Patrick header apple cider pork

For the pork:

4 Rib Pork Rack – top bone left in with skin attached

1 tbsp sunflower oil

2 tbsp rock salt

3 shallots, halved

1 carrot, halved

600 ml cider (300 ml + 300 ml)

2 apples, peeled and diced

60 g honey

100 ml chicken stock, warmed

Salt and freshly ground pepper

For the Colcannon mash:

6 – 8 Large Potatoes, peeled

1 Parsnip, chopped into uniform pieces

2 Carrots, chopped

½ head Cabbage

200mls Buttermilk

150g Butter

Fresh Parsley

4 – 6 Spring Onions, sliced

Salt & Pepper to season

  1. For the colcannon, place the potatoes and vegetables into a colander over hot water, or into a steamer and steam until the vegetables have all softened, this will take approximately 45 minutes.
  2. Place the vegetables into a bowl and mash them all together adding the buttermilk and butter. Season with some salt and pepper.
  3. For the pork, preheat the oven to 240°C/220˚C fan/gas mark 9.
  4. Score the fat on the pork in a criss-cross pattern with a very sharp knife. Drizzle with a little sunflower oil and rub with the rock salt into a roasting tray and top with the pork joint then pour half of the cider around.
  5. Roast in the oven for 20 minutes then reduce the heat to 180˚C/160˚C fan/gas mark 4. Roast the pork for one hour or so longer, allowing 60-70 minutes per kilo.
  6. Meanwhile, over a medium heat, sauté the apple in a pan with butter for 4-5 minutes until slightly caramelised. Add the honey, the remaining cider and the chicken stock and simmer for 8-10 minutes until coating the back of a spoon.
  7. Carve the roast and serve with colcannon mash (topped with a knob of butter and some sliced spring onions) and a drizzle of the cider reduction.

Per Serving: 937kcals, 43g fat (22.9g saturated), 108g carbs (43.8g sugars), 28.5g protein, 15.9g fibre, 3.383g sodium