Tuesday, February 7, 2012

12 hours Roast Pork Served with Apple Aioli

3 kg boned shoulder pork
2 t sea salt
8 garlic cloves, chopped
1 t dried chilli flakes
1 t brown sugar
1/4 C sherry (I used semi-sweet)
1/4 C olive oil
2 granny smith apples, unpeeled, halved, sliced
1 - 3 C apple cider

Preheat oven to 240 C or 220 C fan. Score the pork skin without cutting all the way through.

Combine sea salt, garlic, chilli, sugar, sherry and oil and pound in a mortar and pestle. Rub paste over pork, pushing it between the scored fat. Place pork, skin-side up, in a large lidded casserole dish. Roast, uncovered for 20 minutes, until skin is crisp and golden. Remove from oven and reduce temperature to 120 C or 100 C fan. Add apples, leeks and cider to dish. Cover with lid and return to oven for 11 hours.

Half an hour before serving, check pork, apples and leeks aren't dry. If they are, splash over a little water and then increase temperature to 240 C or 220 C fan, remove lid and cook for another 30 minutes, until pork is lightly crisped.

Carve pork and transfer to a warm platter with leeks and apples. Top with crackling and serve with Apple Aioli.

Apple Aioli
1 whole garlic bulb
200 ml mild olive oil, plus extra to drizzle
3 medium granny smith apples, unpeeled, cored
3 egg yolks
Juice 1 lemon
1 t sea salt

Slice top off garlic bulb, drizzle with a little oil and wrap in foil. Place apples in a small baking tray, add garlic and roast with pork at 120 C or 110 C fan for 45 minutes. Once apples and garlic are soft and collapsed, remove and cool.

Meanwhile whisk egg yolks, lemon juice and sea salt for 1 minute. Add oil in a thin stream, whisking quickly until emulsified. Continue whisking in oil until a thick mayonnaise forms. You can also complete this stage using a food processor.

Mash apple flesh, squeeze out garlic and stir through mayonnaise. Season to taste and serve with pork.

Recipe inspired by one found in the Australian Good Food magazine

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