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    Roast Pork With Danish Apple Mayonnaise

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    Roast Pork With Danish Apple Mayonnaise

    You can, naturally, just serve the apple mayonnaise with slices of pork left over from yesterday’s roast, but the combination is good enough to make it worth roasting a small joint of pork just for this dish. It works well with bought mayonnaise, but if you make your own, add a tablespoon of caster sugar to the apple purée to make up the sweetness. You’ll have more apple mayonnaise than you need for one sitting, but covered with clingfilm, it will keep in the fridge for two to three days – it’s great with ham, or in a simple coleslaw of shredded cabbage and carrot.

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes to 75 minutes
    • Total time: 1 hour 20 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4

    Ingredients

    • Apple mayonnaise
    • 250g Cooking apples
    • ½ Orange, finely grated zest and juice
    • A pinch Ground allspice
    • 2 Cloves
    • 150ml Mayonnaise
    • 1kg Leg of pork, boned and rolled

    Method

    1. Preheat the oven to 180°C/gas 4. Untie the joint and carefully cut off the skin, in a single piece if possible, leaving a thin layer of fat on the meat. Roll up again and tie neatly. Set the skin aside (you don’t need it for this recipe, but if you want to make crackling with it anyway, wipe dry, season with salt and roast at 200°C/gas 6 until golden brown and crisp).
    2. Wipe the pork dry with kitchen paper, season the fat with salt, then roast for 1 hour until cooked through. Plunge a skewer into the centre of the meat:if the juices run clear, then it is cooked enough; if not return the joint to the oven for a further 10–15 minutes before testing again. Once the meat is done, leave to cool.
    3. Meanwhile, chop the apples roughly, but don’t bother to peel or core. Put in a pan with the orange zest, juice and spices. Cover and cook over a low heat until the juices begin to run. Raise the heat and cook for about 15 minutes, until the apple has collapsed to a thick purée. Sieve. Cool.
    4. Fold the apple purée into the mayonnaise, taste and adjust seasoning, then serve with the cold pork, thickly sliced.

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