Roast pork with pistachio-stuffed apples
- Preparation time:
- 20 mins plus 10 mins standing time
- Cooking time:
- 2½ hours
- Serves:
- 8
What a cracker! Your Sunday lunch crew will go nuts over this impressive joint, made all the more ingenious with the addition of an unlikely pair of ingredients: brandy and baby food!
Olive oil cooking spray
Sea-salt flakes
2 x 110g Heinz Smooth
Apple & Blackcurrant Gel baby food (or 220g redcurrant jelly)
¹/³ cup calvados or brandy
250g softened butter
1 cup pistachios, chopped
2 Tbsp brown sugar
8 small Granny Smith apples
Ingredients
3kg pork legOlive oil cooking spray
Sea-salt flakes
2 x 110g Heinz Smooth
Apple & Blackcurrant Gel baby food (or 220g redcurrant jelly)
¹/³ cup calvados or brandy
250g softened butter
1 cup pistachios, chopped
2 Tbsp brown sugar
8 small Granny Smith apples
Method
1. Preheat oven to 220ºC. Using a sharp knife, remove pork rind. Put rind on an oven tray, spray with oil and sprinkle with salt. Roast for 30 minutes or until golden. Remove from oven and set aside to cool. Break into pieces.
2. Reduce temperature to 180ºC. Put pork in a baking dish. Using a sharp knife, score fat. Combine baby food and 2 Tbsp of the calvados. Pour over pork. Roast for 2 hours.
3. Meanwhile, combine butter, nuts and sugar. Cut apples into 2cm-thick slices without cutting all the way through. Spread a little butter mixture between slices and pack closely together in a baking dish. Sprinkle with remaining calvados. Bake for 30 minutes or until tender.
4. Set pork aside to rest for 10 minutes, then carve and put on a serving dish with apples. Drizzle any leftover cooking juices over pork. Serve with crackling.
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Take your meat out of the fridge about 15 minutes before cooking. This will allow it to come down a few degrees in temperature.
- Author:
- Stylist:
- Mary Harris, Jo Richardson, Cass Stokes, Mary Harris, Annie Millar
- Photographer:
- Alan Benson, Chris L Jones, Jack Sarafian, Oliver Ford, Cath Muscat
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