147 years old; roast loin of pork with apples

On of my favorite stop overs for a good meal, while working in over in UK was “The Chester Grosvenor” – a highly rated beautiful 5* hotel that has it’s 147th birthday this year and owned by the Duke of Westminster . . . a Tudor grad II building – that has an excellent kitchen. Have never stayed over night or eaten in their a la carte restaurant – always kept myself to ““La Brasserie” – they serve a top class Caesar Salad – but I have never eaten pork like theirs. Every time I buy pork for dinner I always think about The Chester Grosvenor and the pork I have been eaten there. Strange how good food can effect us. 

Can do a pretty good pork myself – if I have 4 guest and over I always go for loin on the bone – less then that or as the “lonely diner” I buy chops. Pork and lamb are my preferred meats – more versatile then beef and veal. Must admit that pork don’t taste the same today as it did when I was young, it was always suckles then – now it can be a hit and miss if buying in supermarket. Luckily I have a  supermarket with their own butchers and have very high quality on their Swedish pork meat, City Gross. 

The crackling on the loin is very important and most time to get a good crackling the meat is overcooked and dry. The trick behind to calculate cooking time with weight of the lion and to turn the heat up and down.


the perfect crackling:
Score the skin with a sharp knife to help the fat escape during cooking, but don’t cut all the way into the meat.
Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp. Weigh joint and roast the meat for 25 mins at 240C/465F/Gas8, then turn the oven down to 190C/375F/Gas5 and roast for 25 mins per 450g/1lb.
Rest the meat for 10-15 mins before carving.
If you find that the crackling isn’t as crispy as you’d like near the end of the roasting time, turn the heat up and cook for a further 10-15 mins. Be careful not to overcook the meat though, as it will become dry.

Roast loin of pork with apples, serves 6
1,5kg pork lion on the bone – 6 bones, heavily scored and chine bone removed
(ask the butcher to do that for you)
6 small eating apples, halved and cored

Here is the cooking a bit different then above – Heat the oven to 220C/425F/Gas7 –Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp – put the pork in a roasting tin for and cook for 20 min then reduce the heat to 160C/320F/Gas3 and cook for further 50 min. Increase the heat again to 220C/425F/Gas7 for the final 15 min and add the apples to the in. Remove the pork and allow to stand for 10 min. Cook the apples for a little longer if needed to; they should be caramelized and soft. Save the juice from the tin and pour over the meat when serving.

Now to the best with this dish; the mash

Caramelized carrot and sweet chilli mash.
12 carrots, cut into chunks
125g (4.4oz)butter, plus a large knob
15ml (1tbsp) sugar
45ml (3tbsp) sweet chilli sauce
8 large potatoes, cut into chunks.
142ml (4.8 fl oz) single cream

Put the carrots with salt into a pan, cover with the double the amount of water as carrots – bring to boil. Add 125g butter, sugar and sweet chilli sauce. Boil for 20 min until almost dry and left with a buttery caramelised mixture in the base of the pan. The carrots must be soft enough to mash. If not – just add more water and continue to boil until mashable – but don’t let the bottom burn. Add more water as needed.
Meanwhile, in a separate pan, boil the potatoes salted until cooked through. Drain well and put back on the heat to let excess water to vaporise. Heat up the cream with the butter knob. To do mash I always use my electric hand mixer and I do the mash in the pot I boiled the potatoes. Add the warm cream to the potatoes and whisk to mash – add carrots and beat together. Seasoning with fresh ground black pepper.

Here you have a dish for Easter – not everybody like the thought of eating lamb – when they are bouncing out on the fields. Personally I try not thinking about it – also the lambs are not newborn when they end up at the butcher – my excuse.

“Easter is the only time of the year when,
it’s perfectly safe to put all your eggs in one basket”
Uknown

Photos provided by;
favim.com/booking.com/helkonsult.se/westlandsfarmshop.co.uk/goodtoknow.co.uk/- flickr.com (smitten)/
nonchalantgourmand.com/whatwhy.in/kelkoo.se/flickr.com (bigbangbaby)


8 thoughts on “147 years old; roast loin of pork with apples

  1. Must laugh here … my Swenglish today .. made me serve lion *smile .. and nobody picked it up, maybe because you are all so polite and don’t want to hurt my feelings – please, if you see something wrong with my spelling – TELL ME – so I learn.

  2. Wow, I love this! I made the Jamie Oliver version but this Viveka version looks far wonderful. 😉

    • Oh, I wound compete with Jamie .. to be honest it’s the crackling and the mash I’m after *smile Thank you for your kind words. *smile

  3. Cherries and pork… apples and pork… bring it on. Love fruit and pork… peaches too.
    And I’m interested in that caramelized carrot and sweet chili. I got busted for the 2 oo’s in macaron! Funny or what!!! Had to go through the whole post and take out an o… including the damn Title!!!

    • Wendy, how cares … if there is one missing or two too many !!! People can’t be very busy with their own lives if they have to pick on something like that. Bigger difference in lion and loin – notice it myself .. *smile Like pork to with fruit – pork goes nearly any fruit. Apricots .. that is so close to your peaches.

Comments are closed.