Kentish pork with creamed potatoes, apple sauce, cider gravy and seasonal cabbage

Charlotte Fife

Charlotte Fife from Invicta Grammar School for Girls in Maidstone 2017 entrant

I have always enjoyed pork and as we have such a good source of pork in Kent it seemed a great choice, it is good value too and quite often over looked by people. I have practiced best ways to cook it as it can dry out so I have experimented with different cuts and cooking methods on my family and asked their opinion and as they are very honest I think I now have a really special dish for people to enjoy. The mash works very well with pork and apples are an obvious choice with pork, however, my dish doesn’t just run with convention but rather applauds Kent's finest produce on a plate to its best advantage. I have also incorporated other elements that might not make people think "Kent" but it is all available and all very good, ie, Kent raw cider and Kent crème fraîche.<br /><br />Pork is a low-fat meat and as I serve the crackling separately it is up to the diner to decide if they want the extra fat from the cracking within their diet, however, it is a small amount so I think it is worth the calories as it tastes fantastic! The cabbage provides a good source of vitamins and fibre and the apples are a good source of fibre and vitamin c and as I steam the apples I keep all of the nutritional value.

Method


Pork Loin
• Turn oven onto 200 degrees.
• Remove the skin from the loin and cut into strips, scoring the skin with a sharp knife. Put to one side.
• Slice the onion into large slices and place in a roasting pan. Place the loin on top with thyme.
• Place in a hot oven for 50 minutes.
• Remove and leave to rest on a warm plate covered with tin foil.
• Place the crackling ‘strips’ into a sieve and pour boiling water over them liberally. Place on a baking sheet and cover with sea salt put in oven.


Cider Gravy
• Peel, halve and slice the onions into very thin half-moons shapes. Heat the oil in a wide saucepan, add the onions and cook slowly for about 10 minutes until they are very soft.
• Peel, core and finely chop the apple and add to the onion, stirring around for another 5 minutes.
• Turn up heat and add the sugar, cooking over a high flame for 3 minutes.
• Stir in the mustard powder and flour and stir to let the flour cook out. Take the pan off the heat briefly to add the stock and cider.
• Bring back to the boil stirring all the time.
• Simmer the gravy gently for 30 minutes, stain into a saucepan and reheat just before serving.

Apple Puree
• Peel and core apples and slice thinly into 1cm thick.
• Put in saucepan with butter, water and cover with a lid
• Steam on a high heat then reduce to low simmer until apples are tender and liquid has evaporated. Check so they do not catch at the bottom of the pan whilst cooking.
• Blend until smooth and gradually add the cider vinegar, blend and repeat as necessary – check the seasoning after each blend.

Cabbage
• Finely slice the cabbage and wash.
• Place into a steamer ready to par cook over the potatoes for approximately 5 minutes. Put to one side.
• Heat a small amount of olive oil into a large deep pan and fry off the lardons until golden and crisp.
• Add the cabbage and stir vigorously to incorporate all of the flavour. Add butter to taste and season with sea salt and freshly ground pepper.
Mash
• Wash and peel potatoes and cut into smallish chunks and put into pan of water with salt. Bring to the boil and simmer until cooked.
• Drain.
• Pass through a potato ricer, adding butter, cream and salt and pepper to taste

Ingredients

1. List your ingredients and quantities
Pork
1 kg Kent pork loin with crackling
1 x tbps Sea salt
1 x Onion
Bunch of thyme

Cider Gravy
2 x onions
2 x tbps olive oil
2 x cox Kentish apples
1 tbps brown sugar
1 tsp English Mustard Powder
1-2 tbps plain flour
500ml hot meat stock
150ml Turners sweet cider

Apple puree
3 x Kentish gala apples
100g water
35g Kentish butter
Sea salt to taste
15g or to taste of raw Kentish cider vinegar

Cabbage
1 x local Kentish farm cabbage
175g bacon lardons
50g Kentish butter
Sea salt and pepper to season

Creamy Mash
3-4 Estima Kentish potatoes (depending on size)
60g Mix of local Kentish cream/butter
Sea salt and pepper to taste