Directions
From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
Preheat the oven to 450 degrees F.
Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
Meanwhile, start on the spicy apple chutney and side dishes.
For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.
Cook's Note: Use the leftovers to make pressed sandwiches on ciabatta bread with extra-sharp white Cheddar cheese and leftover spicy apple chutney.
Sweet Potato and Apple Casserole
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By 1gabelle
Georgia
on April 17, 2013
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I tried this recipe for a dinner party of four and ABSOLUTELY everyone wanted seconds, the Chutney was wonderful, the Port amazingly tender and juicy and the mashed sweet potatoes, well the zest did the trick they were GREAT. I made her white chocolate mousse for dessert, and all went away happy, a TRUE WINNER of a meal and for a first time to cook (I usually always try it first I was impressed...GREAT JOB Rachael
By dkrstec
phoenix, AZ
on March 05, 2013
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This roast was absolutely wonderful -- the spices, the fat crust, the sauce, everything! And to boot, it was easy...just took some time. Perfect for a cold day in the house.
I look forward to serving it to company.
By momofgirls08
on June 12, 2011
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Yummy! This roast is so good, I would make it for Christmas dinner. The Spicy apple chutney I made with a serrano chile, and it was wonderful. It went perfect with the roast. Sweet potatoes where good too! Great recipe
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