Ingreadient :

• 3kg rolled pork loin, scored
• 1 tbsp sea salt

Sauce

• 400ml veal jus
• 50ml cider
• 25g butter
• 1 hispi cabbage
• 50g water
• Splash of water
• 100g chestnuts

To serve

• Apple sauce
• Mash
• Butter
• Cream

Direction :

1. Preheat the oven to 250c.
2. Place the pork into a large roasting tray, sprinkle over the salt and place into the oven after 30 minutes turn the oven down to 150c and cook for a further 3 hours.
3. Place the cabbage into a large pan with a splash of water and cook for 2 to 3 minutes and finish with the butter and chestnuts, season.
4. Bring the jus to the boil and then reduce by half, add the cider, finish with the butter.
5. To serve slice the pork, pop onto a plate with a spoonful of cabbage, mash, apple sauce and drizzle over the sauce.