- 900g pork loin
- 100g sea salt
- 60ml grapeseed oil
- 3 large floury potatoes
- 100ml milk
- 100ml cream
- 2 green shallot, trimmed and thinly sliced
- 100g cold diced butter
- 150g pork trim – from the rump or shoulder, cut into small pieces
- 30ml non-scented cooking oil
- ½ onion, peeled and thinly sliced
- 6 button mushrooms, thinly sliced
- 3 sprigs thyme
- 600ml white wine
- 500ml chicken stock
- 1 tbsp grain mustard
Trim the pork, score the skin, rub thoroughly with salt and leave uncovered in the refrigerator overnight. Pre-heat oven to 190C. Heat a pan over a medium heat, add 60ml of the oil followed by the pork, skin side down, and cook skin until golden and beginning to caramelize. Place into pre-heated oven and roast for approx 25-30 minutes. Leave to rest in a warm place for about 10 minutes.
While the pork is cooking, peel the potatoes and cut into even-sized pieces. Place the potatoes in a pan, cover with cold water and salt well. Bring to the boil, turn down to a light simmer. Cook gently for 15-20 minutes until tender. Then drain in a colander. Leave the potatoes to steam dry for about 3-4 minutes then mash. Heat milk and cream to a simmer, add green shallot and simmer for 30 seconds before gently stirring into the mashed potato with half the diced butter.
To prepare the simple sauce, heat a saucepan over a high heat and add remaining oil, butter and the pork trim. Cook until the pork begins to brown. Add the finely sliced onion, mushrooms and thyme. Continue to cook for a couple of minutes then add the white wine and reduce until syrupy. Add the stock and gently bring to the simmer and cook for 20 minutes until the sauce begins to reduce and thicken. Pass through a fine sieve. Carve the pork and crackling into neat slices and lay on a generous mound of potatoes, spoon around the sauce.