Salt & vinegar roast pork with potatoes
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour
Pickled rhubarb compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10
Skip to ingredients
- 200g washed and sliced rhubarb
- 4 tbsp white wine vinegar
- 50g sugar
- 50g butter
Nutrition: Per serving (10)
- kcal60
- fat4g
- saturates3g
- carbs5g
- sugars5g
- fibre0.4g
- protein0.2g
- salt0.1g
Method
step 1
Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.
