Phil's roast loin of pork with crackling and apple sauce
Phil Vickery’s in the kitchen ready to kick-start the week with his pork masterclass. He’ll be showing us how to perk up our pork chops, as well as sharing his quick-and-easy method for getting juicy and succulent pork, with extra-crispy skin.
Phil says: Straight to the point, two secrets here, one score the rind and fat really well, this will ensure the fat will be released making a crisper crackling. Two, do not overcook and make sure you rest the pork well wrapped in foil, I always say rest for as long as you cook. Here yes it's two hours, but it will be fine trust me, just pop back into the oven to warm up again.
Roast loin of pork with crackling and apple sauce
Prep time: 25 minutes
Cook time: 2 hours
1.5kg loin of pork, roughly then scored with a Stanley knife at 1cm intervals
Salt and ground black pepper
Straight to the point, two secrets here, one score the rind and fat really well, this will ensure the fat will be released making a crisper crackling. Two, do not overcook and make sure you rest the pork well wrapped in foil, I always say rest for as long as you cook. Here it’s 2 hours, but it will be fine, just pop back into the oven to warm up again.
Pre heat the oven to 190°c gas 5.
Next rip off about ½ metre of silver foil, and scrunch up into a small bed for the pork to sit on, this is to stop the bottom of the pork frying in its own fat and juices.
Season the skin well with salt and pepper
Put the pork into the oven.
After 1 hour, remove the pork from the oven and check the pork is cooked by inserting a skewer or thin bladed knife into the thickest part of the meat, the juices will run clear, if not then pop back in the oven for a further 15-30 minutes.
Next, remove the skin with a long bladed knife making sure that you keep most of the fat left on the loin.
Pop the crispy skin back into the oven on a baking tray, fat side up, to crisp up further, take care, as the crackling will burn quickly.
Meanwhile wrap the pork well in silver foil in a warm place, to let the juices settle and the meat tenderise.
Place the tray on the stove, and scrape off all the bits stuck to the bottom.
Spoon off a little of the fat, then add a little flour to soak up the remaining fat.
Add hot chicken or pork stock and stir well until thickened, then pour into a jug and keep warm.
Bramley apple sauce
Prep: 15 minutes
Cook: 15 minutes
200mls cold water, roughly
3 large Bramley apples
Salt and freshly ground black pepper
50g unsalted butter
Place the spice, water and the chopped apples in a pan, place the lid on and cook for 15 minutes until the apples are soft and pulpy and you have a nice thick stew.
Finally, season with a little salt and pepper and the butter.
Juicy pork chops
Serves: 4 people
Prep time: 30 minutes
Cook time: 10-15 minutes
4 x 2cm thick, boned, skinned pork cutlets
2 tbsp olive oil
For the Brine
Place the sugar, salt and water into a stainless steel saucepan.
Bring to the boil and dissolve slowly, then cool.
Make the total weight back up 315g with cold water.
Press the pork cutlets out with a back of the knife.
Place the cutlets into a glass, ceramic or stainless steel bowl.
Pour over the cold brine and mix well, then leave to marinate for 20-30 minutes.
Prep time: 10 minutes
Cook time: 10 minutes
4 medium heads of firm, young spring greens
4 tbsp olive oil
1 small onion, finely sliced
freshly milled black pepper
Tear off and discard any yellow or old leaves from the outside of the spring greens.
Chop or shred remaining leaves as finely as possible, discarding the stalk, the wash and drain well.
Heat the olive oil in a large, heavy based pan, then add the finely sliced red onion and cook gently for a few minutes to soften.
Add the spring greens and stir well - it may look like a large quantity, but it will cook down by about half. You will get a little steam from the water left on the greens, this helps to cook the greens. Season with a little salt, pepper and a little sugar.
Cover the pan with a lid, reduce the heat and cook for about 10 minutes, stirring occasionally, until tender.
Do not overcook, once cooked strain in a colander and serve.
Roasted baby new potatoes
Prep & cook times:
15 minutes prep
40 minutes cook
2 tbsp olive oil
50g unsalted butter
2 sprigs rosemary
500g baby new potatoes, halved length ways
Salt + pepper
Pre heat the oven to 200°C gas 6.
Wash the potatoes really well and remove any loose skin.
Heat a small baking tray on the top of the cooker, then add the oil, butter, rosemary and heat until they bubble away nicely.
Add the new potatoes, salt and pepper and stir well.
Cover well with foil and place into the pre heated oven.
Cook for between 35-45 minutes, or until nicely cooked and soft, stir really well.