Method

• Line a baking dish 13 x 25cm (ie large loaf tin) with baking paper Make the polenta by bringing the stock to the boil in a pot
• Slowly pour in the polenta while whisking continuously
• Reduce the heat to low and cook the polenta for a few minutes, stirring often to avoid it sticking Stir in the butter and parmesan and mix until melted through
• Spread the polenta in the baking dish and cool to room temp before refrigerating for 1 hour To make the apple sauce, peel and lightly smoke the apples in a smoker for approx
• 10 minutes (don’t over smoke the apples… trust me when I say it will result in a very unpleasant sauce!) Core and dice the apples and place in a pot with the brown sugar, cinnamon, allspice and water
• Bring to the boil and reduce to a simmer
• Cook until the apples are softened
• Cool and then blend until smooth *if you don’t have access to a smoker then skip the smoking part and continue on with the apples it will still taste delicious with the pork Once the polenta is chilled, cut in to chips
• Brush the chips lightly with olive oil and sprinkle over a little extra finely grated parmesan and season with sea salt and ground black pepper Pre heat the oven to 180 degrees, it is best to put the polenta chips and the pork in the oven around the same
• 30 minutes until golden and crispy To cook the pork, heat a pan on high heat, season the pork with salt and pepper
• Add a drizzle of oil to the pan and sear the pork with on all sides getting a nice brown crust Place the pork in a roasting pan and roast for approx
• 25-30 minutes per 500g
• When you remove the pork from the oven cover and leave somewhere warm to rest for a good 10 minutes before slicing