
8
Medium
20 minutes, plus overnight chilling time
4–5 hours1. Chill the pork, uncovered, overnight. Bring to room temperature and preheat the oven to 180°C. Place the pork in a roasting pan with the cider, verjuice, bay leaves and peppercorns, and season with salt. Roast until tender and cooked through, 4–5 hours. About 10–15 minutes before the end, increase the oven’s temperature or switch to the grill to crisp the crackling. Set aside to rest.
2. To make the sauce, pour the cider into a small saucepan and add the thyme. Add the cooking juices from the pork and reduce by half over a medium heat. Remove the thyme, then stir in the cream and mustard. Simmer until smooth and slightly thickened, then season with salt.
3. Slice the pork and serve with the sauce.
Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Kate Ferreira