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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.
Calories 345 kcal
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins

Ingredients
 

  • 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

Apple Sauce

  • ½ tsp ground allspice
  • 200 ml cold water
  • 3 tart cooking apples, such as Bramleys, peeled, cored and chopped
  • 50 g unsalted butter

Instructions
 

  • 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.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Pork the book A celebration of all that is great about pork. World Gourmand Books award UK winner 2014
Nutrition Facts
Roast Loin of Pork with Crackling & Bramley Apple Sauce
Amount per Serving
Calories
345
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
133
mg
44
%
Sodium
 
147
mg
6
%
Potassium
 
817
mg
23
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
43
g
86
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, PORK (Book)
Cuisine Autumn, Winter
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