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Richard’s “Cracking” Rolled Pork with Cider Gravy

from COME DINE WITH ME AUSTRALIA

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Richard's entree recipe from Series 1 of Come Dine With Me Australia ...

Serves 4

Ingredients

2kg blade of pork
½ teaspoon of sea salt
2 tblsp olive oil (for the crackling)
Stuffing (1 onion, 1 apple, 4 celery sticks, 1 cup of ground cashew nuts, 50g butter, 2 tblsp of fresh sage leaves, zest and juice of lemon, 250g breadcrumbs)
4 roast potatoes per person (roasted in 2 teaspoons of beef dripping)
cauliflower cheese (1 cauliflower, 4 cups of grated chedder cheese, 250ml milk, 1 tablespoon flour, 1 tablespoon butter, salt and pepper)
Dutch carrots
sugar snap peas
apple sauce (2 green apples and a sprinkle of sugar)

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Method

Make the sauce for the cauliflower cheese (butter, cheese, milk, flour, salt and pepper in a sauce pan together on a low heat until cooked through).
Par boil the Cauliflower, drain, place in a dish, pour the sauce over and set aside until the pork comes out of the oven.
Make the stuffing by putting all the ingredients in a large bowl and mix well. Season the inside of the joint of pork and then spread with the stuffing mix.
Roll up the meat firmly and tie up with butchers string. Brush with the oil and put on a rack in a roasting tin with a little water. Put in a cold oven and set to 220c to “blast” the meat for 30 minutes (for good crackling). Reduce the heat to 170 and cook for a further 1.5 hours.
Peel and par boil the potatoes. Put a second roasting tin in the oven with the oil to heat up for the potatoes. Put the potatoes in to roast when you have about an hour or less to go with the meat.
Transfer the meat to a new tin and turn oven up to maximum and return the meat for a final 20 minutes to get really crispy crackling. Deglaze the original pork roasting tin with the cider and cider vinegar and reduce.
Add the stock and simmer.
Put the carrots and sugar snap peas on to steam. By the time your gravy is ready, the meat will be rested and ready to carve and serve with the rest of the veggies.

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Recipe Rating

What do you think?

sherrie February 2010

the gravy is just mixed in the same tray the meat was cooked in using all the juices from that .. its the only way to make gravy i think.

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Chrissy January 2010

I like the idea of the stuffing in the pork pocket. I have only stuffed beef. But where is the Cider Gravy recipe? That looked terrific!

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Penne4 January 2010

Richard we thought you did brillaintly

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rachel lysaght January 2010

Richard, my husband and I absolutely loved the meal you did on the big night !!! Can't wait to cook it, I just hope it turns out as good as yours looked... Well done, we just loved watching you guys.. such a riot xoxo

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lynne White January 2010

Hey Richard, where did you get that redipe? It's absoultely fabulous. My man does not go for pork in any way, but when I served it up to him, he just loved it. He asked for more.. please... Please supply us with more pork recipes. Live, love,like and be happy......Yeah

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Trish67 January 2010

Loved your recipes Richard......yumm

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margo January 2010

yes the recipe to the gravy would be nice as it sound very nice

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Fiona January 2010

Sounds lovely - but are there some ingredients missing above (re to make the gravy)?

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