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Roast pork with mustard, apple and speck
- Prep time:
- 30 mins
- Cook time:
- 2 hrs 30 mins
- Serves:
- 12
Gennaro Contaldo’s pork dish is perfect for those times when you have lots of people over for Sunday lunch or a party – it’s great for sharing and can be eaten hot or cold
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Tips and suggestions
- Cooks Tips...
- Visit a specialist butcher for the jacket of pork. This traditional cut is taken from the middle of the animal, and consists of pork belly and loin joined together.
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Ingredients
- 2kg rolled, boneless jacket of pork
- 80g Butter, softened
- 2½ tbsp Mustard seeds
- 2 Apples, cored and sliced
- 80g speck, thinly sliced
- 4 sprigs Thyme, cut into small pieces
- 2 sprigs Rosemary, cut into small pieces
- extra virgin Olive oil, for drizzling
- 400ml pork or chicken stock
- 6 tbsp White wine
- 750g potatoes, peeled and chopped
Method
1. Preheat the oven to 200C/gas 6. Unroll the jacket of pork and set aside.2. In a small bowl, mix together the butter, mustard seeds and some salt and pepper. Spread half of this mixture inside the pork. Arrange the apple slices, half the speck and most of the thyme and rosemary (reserving a little for the outside) on top.
3. Carefully roll up the pork jacket and tie tightly with kitchen string to secure the filling. Spread the remaining butter mixture all over the outside of the pork and tuck the remaining pieces of thyme and rosemary under the string. Top with the remaining slices of speck and drizzle with olive oil.
4. Reduce the oven temperature to 180C/gas 4, place the pork in a roasting tin and roast for 20 minutes. Meanwhile, heat the stock in a small saucepan.
5. Pour the wine over the pork and continue roasting for 5 minutes. Remove the pork from the oven and pour over a couple of ladles of the hot stock.
6. Return to the oven and continue roasting for about 2 hours, or until the pork is cooked through. During cooking, baste the pork from time to time (spooning the cooking juices back over the meat to keep it moist) and add more stock if it dries out.
7. About 40 minutes before the end of cooking, arrange the potatoes around the pork and leave them to cook with the meat for the rest of the cooking time.
8. Once cooked, remove the pork from the oven and let it rest for 10 minutes, covered, in a warm place. Slice and serve with the pan juices and potatoes.
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Latest Comment
Just to answer a previous question by 1969 Zoot - Jacket Of Pork is the Pork Loin (which is "the back") still attached to the Pork Belly ("the front"). You need to also "split" the loin without cutting right through it and you'll be left with a flat piece of meat about 18" long to work with. You then rub everything onto this, add the apple and speck (smoked belly ham)and roll it up and tie with butchers string - this is explained in steps 2 and 3 of the recipe.
Excellent recipe - brilliant for either a Dinner Party or Sunday Lunch.
What cut is jacket of Pork