1 1/4 hours
- 1 whole pork rack or pork loin roast, skin scored
- 2 tsp fennel seeds, ground
- Salt and ground black pepper
- 2 onions, sliced
- 3 cups cider (apple or pear)
- 1 Tbsp apple cider vinegar
- 1 butternut, cut into 1 inch chunks
- 2 Tbsp olive oil
- Salt and ground pepper
- 6 rashers streaky bacon, diced
- ½ cup hazelnuts, roughly crushed
- 1 ½ Tbsp brown sugar
Sautéed red cabbage
- 2 Tbsp olive oil
- ½ head red cabbage, thinly sliced
- Juice of 1 lemon
With crispy crackling, candied bacon and gravy made from cider, this dish is one decadent and hellishly delicious dish!
To roast the pork, preheat oven to 230°C.
Pat pork skin dry with a paper towel. Rub in salt, pepper and ground fennel seeds into the scored skin. Place pork in a roasting dish, skin-side up and roast at high temp for 20 minutes or until skin begins to crackle.
Fry the onions until slightly caramelised, then add to the roasting dish and carefully pour around the cider and the vinegar so that it comes part way up the flesh of the pork but does not touch the skin (for crispy crackling the skin has to be kept dry as possible). Lower temperature to 160°C and roast pork for a further hour.
Remove pork from the juices and rest for 5-10min before slicing. While it is resting, pour all the roasting juices into a saucepan and boil rapidly for 10-15min until reduced to a sauce consistency. To make the candied butternut, Toss butternut chunks with olive oil, season with salt and pepper. Roast in oven at 160°C for 50min (this can be done in the same oven, underneath the pork).
Remove from oven and roughly squash with a fork. Heat 1 tsp oil in a fry pan and fry the bacon until for 3min, then add hazelnuts and fry for a couple more minutes. Mix in the brown sugar. Top roasted butternut with bacon mixture and bake in the oven at 180°C for 10min until the top has caramelized.
To make the sautéed red cabbage, Heat oil in a large frying pan or wok and add cabbage. Stir-fry cabbage for five minutes, add lemon juice, and season with salt and pepper. Divide candied butternut, cabbage and pork between plates and pour over cider gravy.