Roasted organic pork with salt and pepper crackling and autumn brassicas
Nigel Haworth's delicious roast pork rib-eye recipe makes a fantastic, autumnal alternative to a traditional roast dinner, complete with crisp crackling and a vibrant array of colourful cauliflowers. Pork rind is the skin of the pig and should be available in sheets from your butcher.
Ingredients
For the roast pork
- 1.2kg pork rib-eye
- 40g of butter
- 1 sprig of thyme
- salt
- pepper
For the crackling
For the vegetables
- 1 sweetheart cabbage
- 1 cauliflower , yellow
- 1 cauliflower , white
- 1 romanesco
- 10g of butter , melted
- 5g of sunflower seeds, toasted
- 5g of breadcrumbs, toasted
- salt
- pepper
Method
1
Preheat the oven to 190°C/gas mark 5
2
Heat a large, flat pan until very hot, then generously season the pork with salt and pepper and sear in the pan on all sides until golden. Add the butter and thyme to the pan with the pork and transfer to the preheated oven for 30-55 minutes depending on how well done you prefer the meat
- 1.2kg pork rib-eye
- salt
- pepper
- 40g of butter
- 1 sprig of thyme
4
Lie a large, heavy baking tray over the baking paper to keep the pork strips flat, then bake them in the oven with the rib eye for 15 minutes until crisp. Transfer the crackling strips from the baking tray to a piece of kitchen paper and leave to drain until cool
5
For the roasted cabbage, wash it carefully - taking care to keep it whole - and place it into the oven for 30-35 until soft enough to easily slide a knife inside it. Leave to cool a little, then slice the cabbage into quarters, season well and set aside until ready to serve
6
Once the roast pork has been cooked to your preference remove it from the oven and leave to rest, covered, for 10-15 minutes before serving
7
For the brassicas, carefully cut the cauliflowers into florets. Keeping the different colours separate, cook the florets in salted water until they are just cooked. Drain, then toss through the melted butter and season generously. Arrange the different coloured florets in a serving dish, sprinkling over the toasted seeds and breadcrumbs to finish
- 1 cauliflower , yellow
- 1 cauliflower , white
- 1 romanesco
- 10g of butter , melted
- salt
- pepper
- 10g of butter , melted
- 5g of sunflower seeds, toasted
- 5g of breadcrumbs, toasted
8
Use a sharp knife to carve the pork on a large serving plate and serve immediately alongside the roasted cabbage, crackling and brassicas
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Roasted organic pork with salt and pepper crackling and autumn brassicas
