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
4 – 6 Spring Onions, sliced
Salt & Pepper to season
- 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.
- Place the vegetables into a bowl and mash them all together adding the buttermilk and butter. Season with some salt and pepper.
- For the pork, preheat the oven to 240°C/220˚C fan/gas mark 9.
- 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.
- 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.
- 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.
- 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