A great family night dinner!
A forgotten cut of pork and definitely my favourite – middle of pork combines the tenderness of loin with the flavour of belly. The belly also bastes the loin whilst cooking to ensure it remains super moist and tender.
Get your butcher to leave just enough belly attached to the loin to ensure the skin wraps around fully but does not overlap – which will help achieve some great crackling.
This is a simple recipe for perfectly cooked pork middle with apple sauce. Great served with roasted root vegetables.
Middle of Pork, Apple Sauce
For the Pork: 1 Half Middle of Pork (Rolled and tied as above and skin scored), Sea Salt, Cracked Black Pepper, Olive Oil, 1 Garlic Bulb (Halved), Handful Thyme Sprigs
For the Apple Sauce: 6 Cooking Apples (Peeled, Cored and Chopped), 25g Unsalted Butter, Caster Sugar, Zest 1/2 Lemon, Fresh Nutmeg
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