Roast Pork with Cheesy Mash
Roast Pork with Cheesy Mash
Preparation Time: 60 mins
Cooking Time: 1hr 45mins – 2hrs
Serves: 4
Ingredients
1kg Three Dales pork joint (shoulder, leg or loin)
Olive oil
Salt and pepper
1 onion, quartered
1 large carrot, halved
3 sticks of celery, halved
1 bulb garlic, halved
1 bunch sage, chopped
1 bunch thyme, chopped
1 pint cider
1 pint chicken stock 800g peeled potatoes
1 onion, sliced
1 small Savoy cabbage, roughly chopped
1 bunch chives, chopped
1 bunch spring onions, sliced
200g grated hard cheese
180g butter
Instructions
- Preheat the oven to 200°C.
- Rub the pork joint with a little salt and oil; place the vegetables and garlic with half of the sage and thyme in a roasting pot that has a tight fitting lid.
- Place the pork joint on top of the vegetables and put in the oven without the lid for half an hour until the pork has started to brown. Then remove from the oven and pour in the cider and stock, place lid on, then put back in the oven, turn down to 180°C and leave for 1 hour
- Meanwhile, bring the potatoes to the boil in salted water, simmer until cooked, then mash and set aside in a warm place.
- Fry the onions and cabbage until soft. Mix them into the mash; add the cheese, chives, butter and spring onions add salt and pepper to taste, then set aside in a warm place.
- After an hour the pork should be cooked. To test, to see if it is, poke it with a small knife; the meat should be very tender to the touch. If the meat is still quite firm, pop it back into the oven for another half an hour – you may need to add a little more stock if it seems to be running low.
- Once done, transfer the pork to a plate, cover with Clingfilm and put in a warm place.
- Strain the juices from the tin into a small saucepan, and reduce by half.
- Put the mash back on the heat for 3-4 minutes. Remove the Clingfilm from the pork from and carve.
- To serve, place the mash in the centre of the plate and place the pork on top.
- Add the rest of the sage and thyme to your sauce, then whisk in the butter over a low heat, pour over your pork and serve.