Slow Roasted Pork With Crispy Bacon Potato Salad - cooking recipe

Ingredients

1 2/3 cups applesauce
7 tbsp olive oil
6 tbsp medium-hot mustard
2 tbsp coarsely ground black pepper
4 lbs coarse sea salt
5 1/2 lbs pork neck
2 sprigs thyme, leaves removed and chopped, plus additional sprigs, to garnish
4 1/2 lbs potatoes, peeled and halved
10 oz bacon, chopped
3 None onions, chopped
3 tbsp sugar
1 1/4 cups vegetable stock
1 1/4 cups white balsamic vinegar
3/4 cup chopped parsley
3/4 cup chopped chives
None None Sour cream, to serve

Preparation

Preheat the oven to 300\u00b0F. Mix the applesauce, 3 tbsp of the oil, mustard and black pepper in a bowl.
Line a baking pan with baking parchment. Sprinkle with the coarse sea salt. Season the pork with salt and rub the chopped thyme into the meat. Spread with the applesauce mixture. Place pork on top of the bed of sea salt. Roast for 5 hours. Cover with foil after 3 1/2 hours of cooking.
Meanwhile, cook the potatoes in salted, boiling water for 20 mins. Drain and cube.
Cook the bacon in a large skillet until crispy. Drain on paper towels.
Heat the remaining 4 tbsp oil in a large saucepan on low heat. Cook the onions for 3-4 mins. Sprinkle with the sugar, then add the stock and vinegar. Bring to a boil on high heat. Reduce heat to low and simmer for 3-4 mins. Stir in the crispy bacon. Cool for about 15 mins. Pour over the potatoes and toss in the parsley and chives.
Serve the meat garnished with the sprigs of thyme. Serve with the potatoes and the sour cream.