|Baking Pan:||Enamel 2.5L Oblong Baking Dish|
- 1.5 – 2kg Pork loin roast (see cook’s note)
- 2-3 tbsp olive oil
- 2-3 tsp fine salt
- 1 bunch Dutch carrots, peeled and ends trimmed
- 2 red onions, cut into thick wedges
- 2 bunches broccolini
- 4 ripe golden peaches
- ¼ red onion, finely diced
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- ¼ tsp cinnamon, ground
- 4 cardamom pods
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1/8 tsp cayenne pepper
A roast is often the centrepiece of any family feast. Paired with the most delicious homemade Peach Chutney, this recipe will sure to be a favourite this holiday time.
Pre-heat oven to 220⁰C. Place the pork roast into the baking pan, rub oil over the skin and cover evenly with salt. Place into the oven and cook for 45 minutes for the crackling to cook. If the crackling has not developed in some areas dab a little more oil and sprinkle with salt and cook this should help the crackling develop.
Add the carrots & onion around the roast and reduce heat to 180⁰C, cooking for a further 30-35 minutes per kg. Remove from oven and rest for 20 minutes covered loosely with foil.
While the pork and vegetables are cooking, prepare the peaches. Bring some water to boil in a medium saucepan, score a cross in the bottom of the peaches and add to boiling water.
Simmer for 30 seconds, then remove and place in a bowl of cold water. Peel off all of the skin before dicing into 1cm pieces.
In the same saucepan with the water removed add the peaches and remaining chutney ingredients. Bring to the boil and simmer for 30-40 minutes or until the peaches are softened and the onion is cooked. Remove from heat and let cool before placing into a serving dish.
Steam the broccolini and set aside.
Slice the pork loin roast and serve with carrots, broccolini, roasted onion and a good dollop of peach chutney.
- For the best pork crackling leave the roast in the fridge uncovered overnight for the skin to dry out.
- Best to use golden peaches instead of white for the chutney