The apples have been bountiful this year. This recipe is a variation of this one from James Martin and uses some of the Bramley apple windfalls provided by one of my neighbours.
You need a pork joint between 1-1.5 kg with well scored skin on the top. Ensure at room temperature, skin is dry and season the skin well with salt. Heat the oven to 190C.
Peel, core and chop into large pieces enough bramley apples to provide a good layer of apples under the pork (2-3 depending on size/state of apples). Put the apples in the bottom of an oven proof casserole dish. Sprinkle on spices; either use the ones in James Martin's recipe or use what you have available - I use a rounded teaspoon of 'Chinese 5 Spices' and a few juniper berries if I have any. Add enough water to cover half of the layer of apple; place Pork on top and cover dish with a piece of foil and then lid. Put into oven and cook for 40 minutes (for 1kg joint) to one hour (for 1.5 kg). Remove lid and foil and cook for a further 30-40 minutes until the skin has 'crackled'.
Serve with vegetables of choice.
To make this dish lower on fat content skim off the pork fat from the apple sauce that results in the bottom of the dish prior to serving.
Sunday, 10 October 2010
Sunday, 3 October 2010
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