Slow Roast Pork with Apple Gravy, Rosemary, Potato and Cider Kebabs
Slow roast pork with apple gravy
1kg pork shoulder joint
2 tablespoons oil
2 teaspoons English mustard powder
2 teaspoons honey
Salt
150ml dry cider
1 onion, peeled and quartered
1 stick celery chopped
1 bramley apple, peeled, quartered and cored
200ml chicken stock
Set oven to 200°C.
Pour a hot kettle of water over the pork skin. Pat dry with kitchen paper. Season with salt. Heat a tablespoon of the oil in a large pan and place pork fat side down into the pan. Cook until golden all over. Place onions, apple and celery in a roasting tin and place pork on top. Mix the mustard with the honey and 2 teaspoons of the cider to a paste and brush all over the top of the pork. Drizzle with the remaining oil. Pour stock and remaining cider into the pan and place in oven. Cook for 20 minutes to colour the pork then cover and lower heat to 170°C. Cook for 2 and a half hours or until cooked through. Rest for 20 minutes.
Place the roasting juices and vegetables into a pan and bring to boil. Blend to a smooth sauce and pass through a sieve. Check seasoning.
Rosemary potato and cider kebabs
8 medium sized early or baby potatoes
8 stalks rosemary
2 tablespoons oil
Seasalt
100ml dry cider
Scrub or wash the potatoes and divide each into 5 slices. Press a skewer into the middle of each then thread the rosemary through to make 8 kebabs.
Place on a lightly oiled baking tray and drizzle over the remaining oil. Season with the salt and pour cider into the bottom. Cook in a 180°C oven for about 45 minutes, turning occasionally until potatoes are cooked through. If any cooking liquor remains boil it down and drizzle over the top.
