I am so pleased to announce that this recipe is in collaboration with my favourite apples, Pink Lady Apples. They challenged me to a recipe and immediately I knew that I wanted to pair apples and pork - the classic combination.
I never like buying apple sauce from stores - it tastes bitter at times, or sour. I can never grab a jar of sweet Apple sauce, the kind I would love to enjoy with roast pork. So, I decided to experiment and create my own Apple sauce which I hope you will try (it's super easy!) and enjoy as much as I do!
What you'll need for the roast (for 4 people):
Pork roasting joint (grab one with crackling!)
Small handful of peppercorns
4 large parsnips
3 Sweet potatoes
Purple sprouting broccoli
2 cloves of garlic
Sea salt flakes
What you'll need for the apple sauce:
2 Pink Lady apples
500ml of dry cider
Pinch of thyme leaves
3 table spoons of brown sugar
Juice of 1 lime
What you'll need for the gravy:
1 cup vegetable stock
Half a cup of dry cider
Flour to use as needed
Prep your pork in a roasting tray by sprinkling the sea salt flakes on the skin and rubbing the salt in for the perfect crackling. Use cut offs from onions and parsnips, garlic, Rosemary, thyme and peppercorns to fill the tray (this will later make the perfect gravy!). Depending on the size of your pork, calculate the time for it to roast. I used a large joint and it took me 2hrs and 20min for the perfect pork.
Whilst the meat is in the oven, you can get going on the delicious Pink Lady Apple Sauce.
Peel the apples, and chop into chunky squares. Place the apples into a pot, along with a handful of thyme leaves. Full the pot with dry cider of your choice, and queens out the juice of one lime. Add the sugar, and give the mixture a quick stir.
Place the pot full of apples onto heat, and bring to a boil. Let the mixture summer until the apples are soft, then use a fork to mash all the ingredients into a thick sauce. It took my sauce about 30min to get to a consistency I liked - thick, and slightly chunky. Let the sauce cool.
Place the veggies into the oven about 20 min before the pork is done - and the broccoli 5min before, into a pot of boiling water. Once you're happy the pork is completely cooked through, place it on a plate to rest for 10 minutes - perfect time to do the gravy.
Use the pork tray with all the veggies and juices and place onto the hob. Add in a cup of vegetable stock, and half a cup of dry cider. Bring the mixture to a boil, and let simmer for 2min, then start adding tiny pinches of flour to thicken your gravy. Once you have it to the thickness you like, strain the gravy through a colander to capture any vegetables, herbs or clumps of flour and pour into a gravy boat.
Serve up the roast to your loved ones, don't forget Yorkshire Puddings (in this instance I used frozen Yorkies) and enjoy with some delicious crisp cider, or a glass of wine!
You can find more delicious recipes using Pink Lady Apples on their recipes page - an apple a day keeps the doctor away!
*Thank you to Pink Lady Apples for sponsoring this post - it has been an absolute pleasure to create delicious grub with you!