Annette’s Roast Pork

Honey Cured Roast Pork with Roast Potatoes, Glazed Swede & Apple Puree

Recipe courtesy of Annette Flanagan, Head Chef from Jacobs on the Mall. Jacobs on the Mall is a 130 seat contemporary style Restaurant in the heart of Cork City’s financial district, with its own private dining room and piano bar, serving modern European food, with an emphasis on locally sourced free range and organic produce.

 

750g Joint of McCarthy’s Honey Cured Pork
1 Onion
4 Carrots
6 large Rooster Potatoes
1 bulb of Garlic
1 sprig of Rosemary
Olive Oil
Swede
Butter
Granny Smith Apple (s)
Sugar to Taste

Honey Glazed Roast Pork: Season the meat well and place on a roasting tray with some roughly chopped carrot and onion underneath the meat. Place in a hot oven at 220 C/428 F for 20 minutes. Then reduce the heat gradually to 180 C/356 F to allow the meat to continue to roast without it becoming over coloured. Baste from time to time. Allow approximately 25 minutes per 500g plus an extra 25 minutes. Roast pork must be well done, to test if cooked, press the meat firmly to squeeze out some juices, they should be clear in colour. Allow the meat to rest for approximately 15 minutes before serving.

Roast potatoes: Peel the potatoes and cut into four, place on a roasting tray and drizzle with some olive oil, enough to coat the potatoes. Break up the bulb of garlic and mix in with the potatoes (skin still on the garlic). Roughly chop the rosemary and sprinkle over the potatoes and garlic. Season with some salt and black pepper. Cook in a hot oven at 180 C/356 F. Move the potatoes around every now and then with a spoon to ensure an even colour. Cooking time approximately 30 to 35 minutes.

Glazed Swede: Peel the swede and slice the swede into rough cubes. Place in a saucepan and add some cold water 1/3 the way up the swede, (you are steaming the swede , not boiling it) and a large knob of butter. Cover with a lid and cook, stirring every now and then, again until it is cooked. Remove from the heat and strain off excess water.

Apple puree: Peel, core and roughly chop the apples (granny smiths). Place in a saucepan with a small drop of water to prevent burning. Cook slowly on a medium heat until it is a puree. Add a little sugar to taste and pass through a fine sieve.

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