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How to make Brown sugar and pepper crusted pork

Yield = 6
Prep time: 0:15
Cook time: 3:50
Total time: 4:05

Ingredients

  • 1/2 cup brown sugar
  • 2 teaspoons cracked black pepper
  • 1 teaspoon sea salt
  • 1.25kg piece pork scotch (neck)
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, halved
  • 1.25kg baby red delight potatoes
  • 8 large eschalots, peeled
  • 4 sprigs fresh rosemary
  • 3 royal gala apples, cored, quartered
  • 1 1/2 cups cooked peas, to serve
  • Gravy, to serve

Method

  • Step 1 Preheat oven to 150C/130C fan-forced. Line a large roasting pan with baking paper (see note).
  • Step 2 Combine sugar, pepper and salt in a bowl. Place on a large plate. Roll pork in mixture to coat all over. Place in prepared pan. Drizzle with 1/2 the oil. Place pan on bottom shelf of oven. Bake for 2 hours.
  • Step 3 Place garlic, potatoes, eschalot and rosemary on a greased baking tray. Drizzle with remaining oil. Season with salt and pepper. Place on the top shelf in the oven. Bake potato mixture with pork for a further 1 hour 30 minutes or until pork is tender and cooked through. Remove pork from oven. Cover with foil to keep warm.
  • Step 4 Increase temperature to 220C/200C fan-forced. Add the apple wedges to the potato mixture. Roast for 20 minutes or until the apple has softened. Slice pork. Serve with roast potato and apple mixture, peas and gravy.