Newbard Farm Roast pork loin and crackling with Garraí Mara greens, roasted apple, onion and sour dough stuffing

Newbard Farm Roast pork loin and crackling with Garraí Mara greens, roasted apple, onion and sour dough stuffing

Although not a typical mid-summer dish I don’t think in Ireland there is any Sunday that goes by without a roast.  We recently got this delicious cut of pork loin from Newbard farm and couldn’t wait to try it.  Garraí Mara green cabbage just happened to be ready for eating the same weekend so we went all out.  We really enjoyed this dish and hope you will too.

Ingredients: (Serves 4 people)

Pork loin for roasting (Newbard farm preferably)

1kg of Garraí Mara potatoes

1 head of green cabbage

1 tbsp Mustard seeds

2 medium onions

2 organic eating apples

2 tbsp olive oil

5 cloves Garlic

A few leaves of cavelo nero kale chopped

 

For the stuffing

Leftover sour dough bread chopped in small pieces

20g butter

Small onion

Fresh parsley

Salt and pepper to taste

 

For the gravy

½ small onion

1 tsp cornflour

Juice from the meat and cabbage

1 veg stock cube with boiling water

 

Method

 

Preheat the oven to 200c. Pierce the meat with a knife and place each garlic clove into the small holes made. Place the meat on an oven tray, add a hake of pepper and cover in tin foil.  Place in middle of the oven with a cooking time of 30 minutes/kg of meat.

Wash the potatoes and cook on the stove for 30 minutes until cooked through.

Chop the cabbage head as preferred then place in cold water with mustard seeds and pepper, bring to the boil and then simmer for 20 minutes.  Add a little butter before serving and mix through.

When the meat is half way through the cooking time, take it out to check, Drain off excess liquid from meat first into a small jug

Leave the tin foil off to allow crackling to get crispy for the second half of cook

Cut two apples in half and wrap individually in tin foil with a little oil inside place on the oven tray beside the meat

Cut the two medium onions in half and also place on the tray beside the meat

Prepare stuffing-heat a tablespoon of oil on the pan, saute the small onion and then add butter to melt, add sour dough bread salt and pepper to taste and fresh parsley, place in the oven covered in tin foil for the last 20 minutes prior to serving

In a small pan prepare the gravy- fry a small onion add the juice from the meat and then veg stock 150ml, allow simmer for 40 minutes. Add more juice from the meat as it cooks and some water from the boiled cabbage.  Prior to serving gravy, add cornflour to thicken stirring continuously.

Take the meat out and leave rest for 15 minutes prior to serving, slice and make sure it is cooked through and not pink in the middle.

Prepare cavelo nero kale chopped and massage some olive oil into the leaves

Place on the baking tray in the oven for 5-7 minutes prior to serving food.

 

Once all is ready slice the meat, add a small piece of crackling, place on top of the sour dough stuffing, with roast apple, roast onion and crispy kale, green cabbage with mustard seeds, boiled potatoes on the side and as much gravy as you like.

 

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