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Spiced roast pork with swede and winter salad

A cracking spiced salt is the secret to this delicious pork dish
Spiced roast pork

The team at Teals near Yeovil in Somerset share their recipe for spiced roast pork with swede and winter salad

teals.co.uk

Serves    6
Oven temp    210°C / gas 8

For the spiced salt:

  • Sichuan pepper 1 tbsp
  • Fennel seeds 1 tbsp
  • Black pepper 1 tbsp
  • Star anise 1
  • Sea salt 2 tbsp

For the pork and swede:

  • Pork belly 1kg, skin scored and ribs attached
  • Rapeseed oil
  • Swede 1 medium, bottom cut off so it stands flat
  • Salt 

For the winter salad:

  • Chicory 3‑4 heads, leaves separated
  • Watercress 1 large bunch, roughly chopped
  • Hazelnuts a handful, lightly toasted and roughly chopped
  • Rapeseed oil 200ml
  • Cider vinegar 60ml
  • Dijon mustard 1 tbsp
  • Honey 1 tbsp
  • Salt a pinch
  • Black pepper a crack

For the sweet and sour gravy:

  • Medium‑dry Somerset cider 350ml
  • Quince jelly a spoonful
  • Sherry vinegar a splash
  1. Preheat the oven to 210°C / gas 8.
  2. For the spiced salt: crush the spices in a pestle and mortar then mix with the sea salt.
  3. For the pork and swede: rub the spiced salt and a little rapeseed oil into the pork skin and across the sides.
  4. Lay 3 sheets of foil on top of each other. Rub a little oil over the swede and sprinkle liberally with salt. Place the swede in the centre of the foil and wrap, twisting the top closed.
  5. Place the pork and swede in separate casserole dishes and put in the oven.
  6. After 20 minutes, reduce the heat to 160°C / gas 3. Pour a glass of water into the dish containing the pork (avoid pouring the water directly onto the pork) and cook for 2½ hours. Check intermittently, adding more water if necessary to stop the dish from scorching.
  7. Remove the pork and swede from the oven and allow the pork to rest for 30 minutes. Reserve the fat for the gravy. Unwrap the swede and keep it warm while you make the salad and gravy.
  8. For the winter salad: combine the chicory, watercress and hazelnuts in a bowl. In another bowl, make the vinaigrette by combining the remaining ingredients.
  9. For the gravy: pour a small amount of pork fat into a pan over a medium heat, add the cider and then reduce to cook off the alcohol. Add a spoonful of quince jelly and a splash of sherry vinegar.
  10. To carve the spiced roast pork: turn the pork upside down, then carefully carve slices between the bones using a sharp knife, cutting through the crackling last (this makes it much easier).
  11. To serve: cut the swede into quarters, then plate a quarter per person alongside a serving of pork. Dress the salad with the vinaigrette and plate. Finish each dish with a good glug of sweet and sour gravy.

Supported by

Indy Cafe Cookbook Volume 2

You will need

For the spiced salt:

  • Sichuan pepper 1 tbsp
  • Fennel seeds 1 tbsp
  • Black pepper 1 tbsp
  • Star anise 1
  • Sea salt 2 tbsp

For the pork and swede:

  • Pork belly 1kg, skin scored and ribs attached
  • Rapeseed oil
  • Swede 1 medium, bottom cut off so it stands flat
  • Salt 

For the winter salad:

  • Chicory 3‑4 heads, leaves separated
  • Watercress 1 large bunch, roughly chopped
  • Hazelnuts a handful, lightly toasted and roughly chopped
  • Rapeseed oil 200ml
  • Cider vinegar 60ml
  • Dijon mustard 1 tbsp
  • Honey 1 tbsp
  • Salt a pinch
  • Black pepper a crack

For the sweet and sour gravy:

  • Medium‑dry Somerset cider 350ml
  • Quince jelly a spoonful
  • Sherry vinegar a splash

Method

  1. Preheat the oven to 210°C / gas 8.
  2. For the spiced salt: crush the spices in a pestle and mortar then mix with the sea salt.
  3. For the pork and swede: rub the spiced salt and a little rapeseed oil into the pork skin and across the sides.
  4. Lay 3 sheets of foil on top of each other. Rub a little oil over the swede and sprinkle liberally with salt. Place the swede in the centre of the foil and wrap, twisting the top closed.
  5. Place the pork and swede in separate casserole dishes and put in the oven.
  6. After 20 minutes, reduce the heat to 160°C / gas 3. Pour a glass of water into the dish containing the pork (avoid pouring the water directly onto the pork) and cook for 2½ hours. Check intermittently, adding more water if necessary to stop the dish from scorching.
  7. Remove the pork and swede from the oven and allow the pork to rest for 30 minutes. Reserve the fat for the gravy. Unwrap the swede and keep it warm while you make the salad and gravy.
  8. For the winter salad: combine the chicory, watercress and hazelnuts in a bowl. In another bowl, make the vinaigrette by combining the remaining ingredients.
  9. For the gravy: pour a small amount of pork fat into a pan over a medium heat, add the cider and then reduce to cook off the alcohol. Add a spoonful of quince jelly and a splash of sherry vinegar.
  10. To carve the spiced roast pork: turn the pork upside down, then carefully carve slices between the bones using a sharp knife, cutting through the crackling last (this makes it much easier).
  11. To serve: cut the swede into quarters, then plate a quarter per person alongside a serving of pork. Dress the salad with the vinaigrette and plate. Finish each dish with a good glug of sweet and sour gravy.
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For the spiced salt:

  • Sichuan pepper 1 tbsp
  • Fennel seeds 1 tbsp
  • Black pepper 1 tbsp
  • Star anise 1
  • Sea salt 2 tbsp

For the pork and swede:

  • Pork belly 1kg, skin scored and ribs attached
  • Rapeseed oil
  • Swede 1 medium, bottom cut off so it stands flat
  • Salt 

For the winter salad:

  • Chicory 3‑4 heads, leaves separated
  • Watercress 1 large bunch, roughly chopped
  • Hazelnuts a handful, lightly toasted and roughly chopped
  • Rapeseed oil 200ml
  • Cider vinegar 60ml
  • Dijon mustard 1 tbsp
  • Honey 1 tbsp
  • Salt a pinch
  • Black pepper a crack

For the sweet and sour gravy:

  • Medium‑dry Somerset cider 350ml
  • Quince jelly a spoonful
  • Sherry vinegar a splash
  1. Preheat the oven to 210°C / gas 8.
  2. For the spiced salt: crush the spices in a pestle and mortar then mix with the sea salt.
  3. For the pork and swede: rub the spiced salt and a little rapeseed oil into the pork skin and across the sides.
  4. Lay 3 sheets of foil on top of each other. Rub a little oil over the swede and sprinkle liberally with salt. Place the swede in the centre of the foil and wrap, twisting the top closed.
  5. Place the pork and swede in separate casserole dishes and put in the oven.
  6. After 20 minutes, reduce the heat to 160°C / gas 3. Pour a glass of water into the dish containing the pork (avoid pouring the water directly onto the pork) and cook for 2½ hours. Check intermittently, adding more water if necessary to stop the dish from scorching.
  7. Remove the pork and swede from the oven and allow the pork to rest for 30 minutes. Reserve the fat for the gravy. Unwrap the swede and keep it warm while you make the salad and gravy.
  8. For the winter salad: combine the chicory, watercress and hazelnuts in a bowl. In another bowl, make the vinaigrette by combining the remaining ingredients.
  9. For the gravy: pour a small amount of pork fat into a pan over a medium heat, add the cider and then reduce to cook off the alcohol. Add a spoonful of quince jelly and a splash of sherry vinegar.
  10. To carve the spiced roast pork: turn the pork upside down, then carefully carve slices between the bones using a sharp knife, cutting through the crackling last (this makes it much easier).
  11. To serve: cut the swede into quarters, then plate a quarter per person alongside a serving of pork. Dress the salad with the vinaigrette and plate. Finish each dish with a good glug of sweet and sour gravy.

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