Preheat the oven to 450 degrees F.
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
, 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
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
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