Suckling Gypsy Pig and apple pie served with crackling chips

Suckling Gypsy Pig and apple pie served with crackling chips

You will need:
800 g of rolled Gypsy pork roast with fat attached (crackling)
Olive oil
500 g of granny smith apples, peeled and cored and cut in quarters
1 tbsp unsalted butter
Small handful of sage leaves
2 tbsp of brown sugar
2 tbsp of balsamic vinegar
Sea salt
Cracked pepper
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)

Rub the pork with sea salt and olive oil and score the fat.
Place the pork roast in a 200 degrees preheated oven and roast for about 45 to 50 minutes or until done to your liking and until the crackling has crisped up and is caramelized.
Leave the pork loin to cool and rest. Meanwhile toss the apple quarters in some olive oil and place in a hot pan with a little butter and sage leaves. Cook the apples over low heat until soft ensuring that they do not burn. Add the brown sugar and add a little butter if needed and caramelize the apples until golden in color. Next add the balsamic vinegar and cook the apple pieces for 1 more minute. Set aside to cool.
When the pork is cold, remove the crackling and reserve. Cut the roasted pork in bite size pieces and mix with the apple gravy and roasted apples.
Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin.
Spoon the apple and pork mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ eggs and a little water or milk and glaze the pies with this egg wash. Decorate with puff pastry scraps or fresh sage leaves.
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet).
Remove from oven, turn out the moulds and serve with mashed potatoes mixed with some of the caramelized apple pieces and a cold beer or two.

Bonne appetite... serves 6 pie lovers...


You will need:
Pan juices from the roasted pork
2 tbsp plain flour
1 tbsp butter
1 cup of apple juice ( we used presha granny smith juice)
1 cup of hot chicken stock

Melt the butter. Add the flour and mix well.
Add the hot stock, apple and pan juices and stir until all is combined. If you do end up with lumps don‘t worry, boil the gravy until it start to thickens and pass through a strainer. Cool the gravy in the fridge. When cooled remove any fat particles on the top of the gravy and use as above.

Culinary regards,
Filip Tibos
Catering and Restaurant Manager
The Big Cheese Catering Company