Signature dish of Lorum Old Rectory
Roast loin of Salter’s pork with an Irishman’s & caramelised apple sauce
Rebecca of Lorum Old Rectory, Co Carlow located in the heart of Ireland’s Ancient East, shares one of Lorum’s signature recipes. Serves 4.
- Loin of Salter’s pork (about 1.5kg, we normally just ask our butcher Charlie Nolan in Borris for enough for 4. He’s right every time!)
- 2 large eating apples (sliced into approx 12 pieces)
- 2 tablespoon butter
- 2 tablespoon brown sugar
- 2 tablespoons Irishman’s whiskey
Allow 25 minutes per 450g of pork at 190 degrees.
About 2 hours before you cook the pork, take it out of the fridge and rub salt on to the crackling. (Your butcher may have scored the skin already but if necessary score it yourself aiming for 2.5cm square diamond shapes.)
Dry the skin with a paper towel and season with pepper before putting in oven.
When the pork is cooked let it rest for about 15 minutes in a warm place while you make the sauce.
Melt the butter in a frying pan and coat the apples in it. Then sprinkle the apples with the sugar and allow to caramelise. When the apples are starting to soften add the whiskey. Give a quick stir, then flambé (stand well back and make sure nothing flammable nearby).
Carve the pork in to thin slices then place slices of apple and syrup on the top and serve with potatoes and seasonal vegetables.