Cooking Without A Recipe

By Andy Cooks · 150 min

Ingredients

Instructions

1. Score the pork skin in 5mm lines, season it generously with salt, and refrigerate uncovered overnight to dry out.
2. The next day, brush off the excess salt and pat the skin very dry. Cut the pork into 6 equal portions.
3. Preheat the oven to 140°C fan-forced (285°F).
4. Mix the sage, pepper, some salt and 1 tablespoon of the olive oil. Rub this over the underside of the pork, then place the portions skin side up on the rack.
5. Roast the pork for 3½ hours.
6. Meanwhile, simmer the peeled, halved potatoes in salted water over medium heat for 35 minutes, until fork-tender. Drain well, then steam them briefly in the colander over the hot pan.
7. Push the potatoes through a ricer or mash them. Stir in the butter and enough milk for a smooth texture, fold in the mustard, season with salt, and keep warm.
8. For the gravy, cook the shallots in 1 tablespoon oil over medium heat for 2–3 minutes until translucent. Add the garlic and thyme and cook 2 minutes more. Pour in the cider and reduce by two thirds. Add the stock and reduce by half. Strain into a small pan and keep warm over low heat.
9. For the parsley oil, blanch the parsley leaves in boiling water for 30 seconds, plunge into iced water, drain well, then blend with the extra virgin olive oil until smooth. Strain through a coffee filter or muslin and set aside.
10. For the apples, cut them into 2.5cm rounds. Heat the oil and butter in a large frying pan over medium heat, add the sage and apples, and cook 3–4 minutes per side. Pour in the Calvados, flambé, and cook until almost tender. Set aside.
11. Rest the pork out of the oven for at least 15 minutes.
12. For the salad, toss the fennel, julienned apple and parsley leaves in a bowl. Shake the lemon juice, remaining oil and a pinch of salt in a jar until emulsified, pour over the salad and toss.
13. Pour the fat from the roasting tray into a large frying pan over medium heat. Add the pork skin side down and cook until the skin is puffed and crunchy.
14. Serve a mound of mash with the pork, apples and fennel salad. Drizzle with gravy and a little parsley oil.

Summarized from Andy Cooks's video. Watch it for the details.

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