May 29th, 2011

Best-ever roast pork with roast vegetables, braised cabbage with mustard and peas

My best-ever roast pork anyway – I usually end up overcooking my pork, but not this time…

I rubbed the pork (Otway pork loin – free range pork has a much better flavour) a few hours before cooking with crushed salt, fennel seeds, lemon zest, pepper and olive oil. I’d started the vegetables in the oven about half-an-our earlier and cranked up the heat to get the crackling going (about 20 mins), before turning the heat down to cook the pork so that it was just pink inside, and very juicy, with a little extra heat at the end to get the cracking finished.

I did the cabbage in a pan with some delicious grainy mustard and verjuice…

… adding, butter, peas and parsely at the end until just cooked.

Cooking the pork on a rack over the vegetables means they soak up all the delicious pork fat – even better if you boil the potatoes a little first so they are soft when they go in the oven. I had to crank up the heat again at the end to get the crackling really going, but this only made the vegetables darker and tastier.

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