1.5kg Black Berkshire rolled pork shoulder, skin scored
1 tbsp olive oil
1 tbsp sea salt flakes
½ small green cabbage
4 large brushed potatoes
1 medium celeriac
½ tsp sea salt flakes
½ tsp Chinese five spice powder
1 jar Mrs Darlington's Bramley Apple Sauce
- Preheat oven to 240C. Pat dry pork with paper towel and place on a wire rack in the sink. Pour boiling water over the rind and pat dry with paper towels. Rub rind with olive oil and sprinkle all over with salt, rub into the rind. Transfer pork onto a wire rack sitting on the bottom of a deep baking dish. Add 1 litre of water to the base – the meat should not be touching the water. Roast in the hot oven for 40-45mins until the crackling is crispy and golden. Roughly chop cabbage.
- Add extra water if needed, five spice powder and cabbage to the bottom of the dish. Reduce oven to 180C and cook for a further 50 minutes.
- Meanwhile peel and roughly dice potatoes and celeriac. Place in a saucepan, cover with water and season with salt. Boil for 20 minutes, until potatoes and celeriac are tender. Strain well, add butter and mash.
- Remove pork from the oven and allow to rest for 10 minutes before carving.
- Serve pork over mash, with roasted cabbage drenched in the juices on the side. Top with apple sauce.
Recipe and image @wholesomecook