Gastronomixs

Pork rib roast with apples and cocktail onions

Use a pork rib roast with rinds for this recipe. The rind will become crispy in the oven, creating a layer of crackling on your pork roast.

Pork rib roast with apples and cocktail onions

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Ingredients

1

kg

pork rib roast, with rind

200

g

cocktail onions, cleaned

10

 

bay leaves, fresh

10

g

peppercorns, crushed

10

g

fennel seeds

10

g

sea salt

250

ml

apple cider

25

g

butter

600

g

Bramley apples, or Belle de Boskoop apples

50

g

sugar

5

g

nutmeg

Preparation method

  • Score the rind every centimetre using a sharp knife.
  • Boil 1 litre of water and pour into a gastronorm container.
  • Place the pork rib roast with the rind-side down in the hot water for one minute. This will open up the scored rind.
  • Blend the salt with the fennel seeds and the black peppercorns to create a dry marinade (rub).
  • Rub the rub into the scored rind.
  • Preheat the oven to 240°C.
  • Cut the apples in quarters and remove the core.
  • Coarsely chop the apples.
  • Place a cast-iron oven-proof dish in the stove and melt the butter.
  • Briefly fry the pork rib roast on its rind.
  • Remove the pork rib roast from the oven-proof dish.
  • Fry the cocktail onions in the oven-proof dish and add the apples when the onions start to caramelise.
  • Deglaze with the apple cider.
  • Add the nutmeg and the sugar.
  • Place the pork rib roast back in the oven-proof dish, rind-side up.
  • Put the pork rib roast in the oven and reduce the temperature to 200°C.
  • Roast the pork rib roast in the oven for one hour.
  • Reduce the temperature to 120˚C.
  • Stick a thermometer in the meat and cook to a core temperature of 56˚C.
  • Once the core temperature is 56˚C, remove the meat from the oven, cover with aluminium foil, and rest for at least ten minutes.

Serving suggestions

  • Variation tip: you could use pear cider to roast the pork rib roast.
  • Variation tip: serve with cranberry sauce or a pear compote.
  • Serve with mashed potatoes, colcannon, or polenta.

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