Roasted organic pork with salt and pepper crackling and autumn brassicas


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For the roast pork

For the crackling

For the vegetables

Preheat the oven to 190°C/gas mark 5
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
Meanwhile, prepare the crackling. Using a sharp knife, slice the pork rind into thin strips and season well. Arrange the strips of rind fat-side up along a non stick baking tray, covering with a sheet of baking paper
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
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
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
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
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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