These buns are guaranteed to win you new friends. You could go bunless and use the pork, apple sauce and onions to add a tangy twist to a classic roast.
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For the best results, rub salt all over the pork rind the day before roasting, or at least 2 hours prior. Keep the joint loosely covered in the fridge until ready to cook.
Preheat the oven to 240°C, gas mark 9. Pat the pork rind dry with kitchen paper, then season the joint all over. Rub 1 tbsp oil over the rind, put the joint in a roasting tin and roast for 20 minutes. Turn the oven down to 180°C, gas mark 4, and roast for 1 hour 10 minutes-1 hour 20 minutes more, basting a couple of times.
Meanwhile, put the apple chunks in a small roasting tin. Season, stir through the sugar, dot with the butter and cover with foil. Put in the oven on a shelf below the pork and cook for 20 minutes, until the apples are very tender. Mash roughly with a fork and set aside to cool.
For the kimchi onions, heat 1 tbsp oil over a medium-low heat in a pan for which you have a lid. Tip in the onions, season and cook, covered, for 15 minutes until soft. Increase the heat and cook for 5 minutes, stirring often, until the onions start to colour. Add the paste and cook for 1 minute.
When the pork is fully cooked, the juices run clear and there is no pink meat, remove from the oven, cover loosely with foil and allow to rest for 20 minutes. Meanwhile, bake the rolls according to pack instructions. Carve the pork (a serrated knife will cut through the crackling) and split the rolls in half. Fill each with a layer of onions, slices of pork, a generous dollop of apple sauce and a handful of watercress. Serve immediately.
Typical values per item when made using specific products in recipe
Energy | 3,000kJ/ 716kcals |
|---|---|
Fat | 33g |
Saturated Fat | 9.8g |
Carbohydrates | 61g |
Sugars | 26g |
Fibre | 5.9g |
Protein | 40g |
Salt | 1.7g |
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