Pork and Cider
BY RICHARD CORNISH
We love Daylesford Cider. It is made by people who understand what a great cider should taste like. They grow the apple trees, harvest, crush and ferment the apples into cider that is reminiscent of the West Country of England but is distinctively a product of these rich volcanic soils. We also grow the best pork in the nation in this region. This hearty dish marries the two: pork and cider. You can use any cut with a good covering of skin, but it is best with shoulder.
2 tablespoons olive oil
200g speck or smoky bacon, chopped into lardons
2 carrots, peeled and coarsely chopped
4 celery sticks, chopped
1 brown onion, chopped
330ml Daylesford Cider Co. cider such as Sweet Coppin
1 teaspoon Urban Forager chicken stock
2 Granny Smith apples, peeled, cored and coarsely chopped
2 bay leaves
1 tablespoon fresh lemon thyme leaves
1.5-2 kg rolled pork shoulder*
150g Inglenook cream
2 tablespoons Dijon Mustard
2 tablespoons cornflour
Pork rind (optional - see below)
Method
Heat the olive oil in a large heavy-based, oven proof pot over medium-high heat. Brown the speck in the oil and add the carrots and cook for five minutes, stirring occasionally. Add the celery and cook for 5 minutes. Add the onion and cook for five minutes, stirring occasionally. Deglaze the pot with the cider and add the stock powder, apples and herbs, and 500ml water. Bring to the boil. Reduce heat and add the pork. It should be half emerged in the liquid. Cook for 30 minutes, lid on, then transfer to the oven. Set it to 130°C and cook for 3-4 hours.
Carefully remove the pork and place it under the grill function of the oven to crisp the skin. It won’t turn to crackling, but it will get a great golden colour. Add the cream and mustard to the pot. Stir. Return the pot to the stove and place on medium heat. Mix the flour with a little water to make a slurry and pour this into the cooking liquid. Stir until cooked through. Slice the pork with a serrated knife and serve with the sauce and mashed potato.
Pork Crackling
If you are crazy about crackling (aren’t we all!), then get your butcher to give you a large section of pork rind. With a small sharp knife, deeply score the rind in one cm intervals. Leave it uncovered in the fridge for a few hours (preferably overnight) to further dry out the rind and aid the crackling process. You can prepare the crackling the day before or use a covered BBQ to cook crackling whilst you are slowly roasting the shoulder.
When you’re ready to cook, put your pork crackling on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
Preheat oven or BBQ to 220ºC or 200ºC fan-forced. Rub rind with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place crackling rind-side up onto a rack over a shallow baking dish.
Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp. Cool for 5 minutes, then slice & enjoy!
*Boneless pork shoulder that is 1.5-2kg will feed 6-8 people
