[{"text_idx": "#000000", "text": "I used to go round to my Nana\u2019s for Sunday lunch every weekend as a kid - I\u2019d get so excited knowing she was making rolled pork with sage & onion stuffing and loads of pork-fat roasties! This is my twist on her recipe; porchetta with Calvados apricots is amazing served hot with a Sunday lunch, or even better cold in a roll with poppin' apple 'slaw! CRISPY-CRISPY CRACKLING!"}, {"text_idx": "#000001", "text": "1\u20442 saddle of pork (you\u2019ll need butcher\u2019s twine and an oven tray with a rack)Dry apricotsCalvadosFresh chilliesGarlicFresh rosemaryFresh thymeMild olive oil (big bottle)"}, {"text_idx": "#000002", "text": "1\u20442 saddle of pork (you\u2019ll need butcher\u2019s twine and an oven tray with a rack)"}, {"text_idx": "#000003", "text": "Mild olive oil (big bottle)"}, {"text_idx": "#000004", "text": "Red cabbageWhite cabbageGreen applesPot of natural yogurt Good Dijon mustard Fresh red chilliesLemon Sea saltBlack pepper"}, {"text_idx": "#000005", "text": "Open the boned half saddle of pork - I opened up the loin as well to get more surface area for rolling and scoring the fat. Your butcher will do all of this! It\u2019s so important to buy meat that comes from an animal that\u2019s had a good, free-range life - you'll notice this in the depth of flavour (I used Wavells Butchers\u2019 Welsh pork from Carl\u2019s farm in Rhosgadfan - amazing fat and marbling!)Preheat the oven to 160\u00b0C / Gas 3.5Stuffing: Soak the dry apricots in a bowl of Calvados for 30mins - trust me, this is NEXT LEVEL haha! Then with a sharp knife (or a blender, though I always think you get better flavour using the former) chop up the fresh chillies, garlic and Calvados apricots, then add sprigs of rosemary and thyme, mild olive oil and season to tasteMassage the stuffing into the meat then roll it all up tight and tie it with butcher\u2019s twine. Rub plenty of sea salt into the outer fat and into the score marks (salt is the only thing good pork fat needs for some next-level crackling!) and there you go, the porchetta is ready for the oven!"}, {"text_idx": "#000006", "text": "Open the boned half saddle of pork - I opened up the loin as well to get more surface area for rolling and scoring the fat. Your butcher will do all of this! It\u2019s so important to buy meat that comes from an animal that\u2019s had a good, free-range life - you'll notice this in the depth of flavour (I used Wavells Butchers\u2019 Welsh pork from Carl\u2019s farm in Rhosgadfan - amazing fat and marbling!)"}, {"text_idx": "#000007", "text": "Preheat the oven to 160\u00b0C / Gas 3.5"}, {"text_idx": "#000008", "text": "Stuffing: Soak the dry apricots in a bowl of Calvados for 30mins - trust me, this is NEXT LEVEL haha! Then with a sharp knife (or a blender, though I always think you get better flavour using the former) chop up the fresh chillies, garlic and Calvados apricots, then add sprigs of rosemary and thyme, mild olive oil and season to taste"}, {"text_idx": "#000009", "text": "Massage the stuffing into the meat then roll it all up tight and tie it with butcher\u2019s twine. Rub plenty of sea salt into the outer fat and into the score marks (salt is the only thing good pork fat needs for some next-level crackling!) and there you go, the porchetta is ready for the oven!"}, {"text_idx": "#000010", "text": "I like to put porchetta on the rack as it means there\u2019s good airflow for crispy-crispy meat action, plus enough room for the fat and juices to render at the bottom of the tray."}, {"text_idx": "#000011", "text": "I cooked this for around 4.5-5hrs - by the end the fat was all rendered and the porchetta was covered with an insane layer of crispy crackling! It\u2019s essential to leave this to rest for 30mins to an hour - you'll find it impossible to carve it into slices if it\u2019s still super-hotApple \u2018slaw: While the porchetta is resting, take some time to make a simple \u2018slaw! Core the apples, red cabbage and white cabbage then slice them as thinly as you possibly can. Squeeze plenty of lemon juice over the apples to prevent them from browning, then throw in the chillies (if you fancy a kick), natural yogurt, a spoonful or two of Dijon mustard, lemon zest and season to taste"}, {"text_idx": "#000012", "text": "I cooked this for around 4.5-5hrs - by the end the fat was all rendered and the porchetta was covered with an insane layer of crispy crackling! It\u2019s essential to leave this to rest for 30mins to an hour - you'll find it impossible to carve it into slices if it\u2019s still super-hot"}, {"text_idx": "#000013", "text": "Apple \u2018slaw: While the porchetta is resting, take some time to make a simple \u2018slaw! Core the apples, red cabbage and white cabbage then slice them as thinly as you possibly can. Squeeze plenty of lemon juice over the apples to prevent them from browning, then throw in the chillies (if you fancy a kick), natural yogurt, a spoonful or two of Dijon mustard, lemon zest and season to taste"}, {"text_idx": "#000014", "text": "I love how food can transport you back to special occasions - one bite of this porchetta and I\u2019ve time-travelled back to 1994, eating Sunday lunch in Nana's house \u2764\ufe0f\u2764\ufe0f\u2764\ufe0f"}, {"text_idx": "#000016", "text": "O ni'n arfar mynd i ty nain (Mrs Robaij Post Bach) am ginio dydd Sul bob wi\u0302cend am flynyddoedd tra o ni'n tyfu fyny, a un o faves fi oedd \u2018rolled pork\u2019 efo stwffin sage & nionyn a llwyth o datws 'di rhostio! Hwn \u2018di twist fi ar recipe nain; ma\u2019 porchetta efo bricyll 'di socian mewn Calvados yn ymeising yn boeth \u2018efo cinio Dydd Sul, neu hyd yn oed yn well yn oer efo \u2018slaw cw\u0302l mewn ro\u0302l mawr tew! CRACLING CRISPI CRISPI!"}, {"text_idx": "#000017", "text": "1\u20442 \u2018saddle\u2019 o borc heb esgyrn (gofynwch i'ch bwtchar baratoi o i chi. Byddwch chi hefyd angen llinyn bwtchar a tray popty hefo rac yn ei waelod o)Bricyll sych (apricots)CalvadosTsilis ffresGarllegRhosmari ffresTeim ffresOlew olewydd ysgafn"}, {"text_idx": "#000018", "text": "1\u20442 \u2018saddle\u2019 o borc heb esgyrn (gofynwch i'ch bwtchar baratoi o i chi. Byddwch chi hefyd angen llinyn bwtchar a tray popty hefo rac yn ei waelod o)"}, {"text_idx": "#000019", "text": "Bresych cochBresych gwynAfalau gwyrddPot o iogwrt naturiolMwstard Dijon da Tsilis coch ffresLemwn Halen mo\u0302rPupur du"}, {"text_idx": "#000020", "text": "Agorwch y porc allan - neshi agor y loin fyny hefyd i gael mwy o arwynebedd i'r stwffin - pan da chi'n cael y cig o'r bwtchar, gofynnwch iddyn nhw agor y loin a sgorio'r croen hefyd. Mae\u2019n bwysig i drio prynu cig anifail sydd wedi cael bywyd \u2018free range\u2019 da (neshi ddefnyddio mochyn Cymreig Wavells o ffarm Carl yn Rhosgadfan - ffat a marbling anhygoel!)Cynhesu\u2019r popty i 160\u00b0C / Gas 3.5Stwffing bach cw\u0302l: Socian bricyll sych mewn powlan o Calvados am hanner awran dda - trystiwch fi, ma\u2019 hyn yn NEXT LEVEL haha! Wedyn hefo cyllell finiog (neu blendar) torrwch y tsilis ffres, garlleg a bricyll i fyny, yna ychwanegu dail rhosmari a theim, olew olewydd ysgafn a chydig o halen a phupur.Massagio\u2019r stwffing fewn i\u2019r cig yna rolio fo gyd fyny\u2019n dyn a\u2019i glymu hefo llinyn bwtchar. Da chisho rwbio digon o halen mo\u0302r fewn i'r croen (yr unig beth ma\u2019 braster porc angen ar gyfer cracling next-level ydi halen!) a dyna fo, mae\u2019r Porchetta yn barod i\u2019r popty!"}, {"text_idx": "#000021", "text": "Agorwch y porc allan - neshi agor y loin fyny hefyd i gael mwy o arwynebedd i'r stwffin - pan da chi'n cael y cig o'r bwtchar, gofynnwch iddyn nhw agor y loin a sgorio'r croen hefyd. Mae\u2019n bwysig i drio prynu cig anifail sydd wedi cael bywyd \u2018free range\u2019 da (neshi ddefnyddio mochyn Cymreig Wavells o ffarm Carl yn Rhosgadfan - ffat a marbling anhygoel!)"}, {"text_idx": "#000022", "text": "Stwffing bach cw\u0302l: Socian bricyll sych mewn powlan o Calvados am hanner awran dda - trystiwch fi, ma\u2019 hyn yn NEXT LEVEL haha! Wedyn hefo cyllell finiog (neu blendar) torrwch y tsilis ffres, garlleg a bricyll i fyny, yna ychwanegu dail rhosmari a theim, olew olewydd ysgafn a chydig o halen a phupur."}, {"text_idx": "#000023", "text": "Massagio\u2019r stwffing fewn i\u2019r cig yna rolio fo gyd fyny\u2019n dyn a\u2019i glymu hefo llinyn bwtchar. Da chisho rwbio digon o halen mo\u0302r fewn i'r croen (yr unig beth ma\u2019 braster porc angen ar gyfer cracling next-level ydi halen!) a dyna fo, mae\u2019r Porchetta yn barod i\u2019r popty!"}, {"text_idx": "#000024", "text": "Dwi\u2019n licio roi\u2019r porchetta ar rac fel bod \u2018na \u2018airflow\u2019 da i grispio fo gyd fyny, ac i roi digon o le i\u2019r braster a jiwsus rendro ar waelod y tray."}, {"text_idx": "#000025", "text": "Neshi gwcio hwn am tua 4.5-5awr, ac erbyn diwedd oedd y braster i gyd wedi rendro a layer o crispi-crackling 'insane' o gwmpas y porchetta! Rhaid i chdi adael hwn i orffwys rhwng 30-60munud! Fysai'n amhosib torri\u2019r cig mewn i sleisus tena neis os 'dio dal yn rili poeth\u2018Slaw afal: Tra mae\u2019r porchetta\u2019n gorffwys, amser \u2018neud \u2018slaw bach rili syml! Sleisiwch afalau, bresych coch a bresych gwyn mor denau a phosib. Gwasgwch ddigon o jiws lemwn dros yr afalau i sdopio nhw rhag brownio, wedyn ychwanegwch y tsilis (os \u2018da chi isho cic), iogwrt naturiol, llwyad neu ddau o fwstard Dijon, croen lemwn a \u2018chydig o halen a phupur"}, {"text_idx": "#000026", "text": "Neshi gwcio hwn am tua 4.5-5awr, ac erbyn diwedd oedd y braster i gyd wedi rendro a layer o crispi-crackling 'insane' o gwmpas y porchetta! Rhaid i chdi adael hwn i orffwys rhwng 30-60munud! Fysai'n amhosib torri\u2019r cig mewn i sleisus tena neis os 'dio dal yn rili poeth"}, {"text_idx": "#000027", "text": "\u2018Slaw afal: Tra mae\u2019r porchetta\u2019n gorffwys, amser \u2018neud \u2018slaw bach rili syml! Sleisiwch afalau, bresych coch a bresych gwyn mor denau a phosib. Gwasgwch ddigon o jiws lemwn dros yr afalau i sdopio nhw rhag brownio, wedyn ychwanegwch y tsilis (os \u2018da chi isho cic), iogwrt naturiol, llwyad neu ddau o fwstard Dijon, croen lemwn a \u2018chydig o halen a phupur"}, {"text_idx": "#000028", "text": "Dwi\u2019n lyfio sut ma\u2019 bwyd yn gallu transportio fi \u2018nol i atgofion sbeshal - un brathiad o\u2019r porchetta a dwi nol yn ty nain yn 1994 yn bwyta cinio dydd Sul \u2764\ufe0f\u2764\ufe0f\u2764\ufe0f"}, {"text_idx": "#000029", "text": "Ewch i wylio sut dwi\u2019n coginio hwn ar S4C Clic!"}, {"text_idx": "#000030", "text": "Cubanos pizza - Roccbox recipe"}]