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Crispy pork sandwiches with apple sauce
Serves 6 Starters and mains
Ingredients
- 1.2kg belly pork olive oil, for rubbing
For the bread rolls
- 1 x 7g sachet dried yeast
- 1tsp sugar
- 350ml mix of warm water and warm milk, plus extra milk for brushing
- 500g strong bread flour, warmed briefly in a microwave
For the apple sauce
- 3 eating apples, peeled, cut into quarters and cored
- 1dsrtsp brown sugar
Method
Preheat the oven to 150°C/300°F/Gas 2. Dry the pork rind with a piece of kitchen paper, then massage the oil into the rind and sprinkle with sea salt. Place the joint in a roasting tin and roast for 2 hours. For the last 30 minutes, turn the heat up to 200°C/400°F/Gas 6 to ensure nice crispy crackling. Remove the meat from the oven and place it on a board to rest for about 15 minutes before carving. For the bread rolls, mix the yeast and sugar with a little of the warm milk and water and leave for 5 minutes. Measure the flour and 1½tsp salt into a mixing bowl. Add the yeasted milk and water, and the rest of the liquid, and mix to a dough.
Turn out onto a work surface and knead for 10 minutes until smooth and pliable. Place back in the bowl, cover and leave in a draught-free place for 1 hour. Preheat the oven to 200°C/400°F/Gas 6. Cut the dough into 6 equal pieces and shape each piece into a roll. Place the rolls on a greased baking sheet and brush them with a little milk, then cover with a tea towel and leave to rise for 30 minutes. Bake in the oven for 25 minutes, then remove and take them off the baking sheet as soon as they are cool enough to handle.
For the apple sauce, place the apples, sugar and 2tbsp water in a small saucepan. Place on a medium heat on the stove and bring to a simmer. Reduce the heat to low, cover and cook for about 15 minutes, until the apples are beginning to fall apart. Break them up with a fork, then stuff them with the sliced pork in the ciabatta rolls.
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