Slow Roast Pork Rolls With Apple Chilli Chutney Recipes

EASY SLOW COOKER APPLE PORK ROAST

Steps:

• Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
• Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
• Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.

SLOW COOKER PINEAPPLE PORK ROAST

Steps:

• Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
• Cover, and cook 7 hours on Low.

APPLE CHUTNEY

Steps:

• In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

SLOW-ROAST PORK ROLLS WITH APPLE CHILLI CHUTNEY

Steps:

• Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
• While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
• Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

ALL-DAY ROAST PORK, SPICY APPLE CHUTNEY, MASHED CITRUS SWEET POTATOES, SAUTEED CHARD

Steps:

• From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
• Preheat the oven to 450 degrees F.
• Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
• Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
• Meanwhile, start on the spicy apple chutney and side dishes.
• For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
• For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
• For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
• Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.