An Exquisite Easter Feast: Roast Pork Jambon with Brandy-Infused Apple Sauce

With Easter arriving on Sunday, 4th April, Sarovar Hotels invites you to elevate your festive celebrations with a quintessential culinary masterpiece. Indulge your loved ones with a succulent, bacon-wrapped Roast Pork Jambon, paired perfectly with a rich, brandy-infused apple sauce. Curated by our master chefs, this artisanal roast promises an unforgettable dining experience at home.

Culinary Creation by Chef Arun Kumar

This signature recipe is crafted by Chef Arun Kumar, Executive Sous Chef at Sobit Sarovar Portico, Palolem, Goa, bringing the authentic flavours of gourmet hospitality straight to your holiday table.

Ingredients (Yields 5 Servings)

• Pork jambon: 600g

• Bacon strips (for wrapping)

• Garlic powder: 10g

• Crushed black pepper: 5g

• Salt: 5g

• Pure honey: 50 ml

• Worcestershire sauce: 20 ml

• Fresh apples: 250g

• Brown sugar: 3/4 cup

• Apple cider: 1/2 cup

• Cinnamon sticks: 2 units

• Brandy: 45 ml

• Unsalted butter: 100g

• Nutmeg: A pinch

• Lemon juice: 1/2 spoon

• Parsley sprigs and edible flowers: A few (for garnish)

Method of Preparation

Preparing and Roasting the Meat

• Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius).

• Season the pork jambon generously with the salt, crushed black pepper, and garlic powder.

• Wrap the jambon in bacon strips, then bind the meat securely with kitchen twine to form a neat loaf shape. Allow it to rest for 30 minutes to absorb the seasonings.

• Baste the wrapped joint with a blend of honey, butter, and Worcestershire sauce to create a harmonious sweet and savoury glaze.

• Place the meat into an oven-proof dish and roast for 15 minutes, allowing its rich natural juices to render.

• Continue to baste the pork at regular intervals with the honey-butter glaze and return to the oven for a further 15 minutes until fully cooked and beautifully caramelized.

• Remove from the oven, let the roast rest briefly, and carve into delicate slices using a sharp carving knife.

Crafting the Brandy-Infused Apple Sauce

• Core the fresh apples using a knife or apple de-seeder, then peel and finely chop them.

• In a heavy-bottomed saucepan, melt a portion of the butter and add the chopped apples, brown sugar, apple cider, brandy, cinnamon sticks, a pinch of nutmeg, and fresh lemon juice.

• Simmer gently until the apples turn remarkably tender. Remove the cinnamon sticks from the mixture.

• Coarsely mash the cooked apples for a textured relish, or blend into a smooth purée for a refined finish.

• Finish by flambéing the apple purée with a splash of brandy to lock in a sophisticated depth of flavour.

Plating and Accompaniments

Arrange the carved pork jambon slices on a warm serving platter and spoon the warm, brandy-infused apple sauce lavishly over the top. Garnish gracefully with fresh parsley sprigs and vibrant edible blooms. Whilst this magnificent roast stands gloriously on its own, it pairs superbly with creamy mashed potatoes, garlic-seasoned French beans, and blistered cherry tomatoes on the side.

Don your chef cap this holiday season, treat your family to this decadent delight, and celebrate the spirit of renewal. Happy Easter and bon appétit!

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