There are two key issues here: One; score the rind and fat really well, as this will ensure that the fat will be released, making a crisper crackling. Two; Do not overclook and be certain to rest the pork, well wrapped in foil. I always say to rest meat for as long as you cook it. Yes, thats an hour in this case, but it will be fine, trust me - just pop in back in the oven to warm up again.
- 1.5kg boneless rolled loin of pork, rind scored with a Stanley knife
- salt and freshly ground black pepper
- 1 tablespoon plain flour
- 300ml hot chicken or pork stock
- Apple Sauce:
- 1/2 teaspoon ground allspice
- about 200ml cold water
- 3 large, tart cooking apples, such as Bramleys, peeled, cored and chopped
- 50g unsalted butter
- Next rip off about 50cm of silver foil, and scrunch up into a small bed for the pork to sit on - this is to stop the bottom of the pork frying in it's own fat and juices - and place in a roasting tray. Season the pork rind well with salt and pepper, sit the pork on the scrunched-up foil and pop the pork in the oven. Roast for 1 hour.
- For the apple sauce, put the spice, water and apples in a saucepan, cover with a lid and cook for 15 minutes until the apples are soft and pulpy and you have a nice thick stew. Season with a little salt and pepper and stir in the butter. Keep warm.
- After 1 hour, remove the pork from the oven and check the pork is cooked by inserting a skewer or thin-bladed knife into the thickest part of the meat - The juices will run clear. If not, return to the oven for a further 15 - 30 minutes.
- Remove the pork rind with a long-bladed knife, ensuring that you keep most of the fat on the loin. Place the rind on a baking tray, flat side up, and pop back in the oven for about 15-20 to crisp ip further, but take care as crackling will quickly burn.
- Meanwhile, wrap the pork in foil and leave to rest in a warm place, to le the juices settle and the meat tenderise.
- Place the roasting tray on the hob and scrape off all the bits stuck to the bottom. Mix the flour with a little water in a cup. Spoon off a little of the fat. Blend in the hot stock and cook, stirring well, until thickened, then pour into a jug and keep warm.
- Cut the pork into thick slices and serve topped with pieces of the crisp crackling, with the warm apple sauce of the side.