Roast pork and crackling with pickled prunes and sweet cucumber, a traditional Dutch side featuring new potatoes, apples, pears and bacon, and a Romanian bean, smoked bacon and soured cream soup
Photograph: Matthew Hague/The Guardian. Food stylist: Hanna Miller. Prop stylist: Anna Wilkins. Food styling assistant: Isobel Clarke.didn’t grow up eating pork, except in the form of bacon, because we were very much a beef and lamb household. I never truly appreciated it until I came to live in England, when I learned about heritage breeds and the sweet, fatty joy of pork belly. You needgood pork, so it’s not something I ever buy from the supermarket.
Heat the oven to 240C /475F/gas 9. Rub the skin of the pork with more oil, then season all over with salt and pepper, pressing the salt flakes into the skin. Roast skin side up in the hot oven for 30 minutes. Melt the butter in a heavy-based casserole, and saute the bacon and potatoes until golden all over. Add the fruit and turn it over in the buttery juices. Season and add sugar to taste and the thyme.
Saute the pancetta or bacon in its own fat in another pan, until it is coloured all over, then add to the vegetables once they have sweated enough.
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