There are two key issues here: One, score the rind and fat really well, ensuring that the fat will be released, making a crisper crackling. Two; Do not overcook and be certain to rest the pork, well wrapped in foil. I always say to rest the meat for as long as you cook it. Yes, that's an hour in this case, but it will be fine, trust me - pop in back in the oven to warm up again.
- 1.5 kg boneless rolled loin of pork, rind scored with a Stanley knife
- salt and freshly ground black pepper, freshly ground
- 1 tbsp plain flour
- 300 ml hot chicken or pork stock
- ½ tsp ground allspice
- 200 ml cold water
- 3 tart cooking apples, such as Bramleys, peeled, cored and chopped
- 50 g unsalted butter
- Pre-heat the oven to 190C Gas 5
- 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 its 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 to 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 up further, but take care as crackling will quickly burn.
- Meanwhile, wrap the pork in foil and leave it to rest in a warm place to let 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 some 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.
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