Succulent roast pork with golden cracking that snaps, accompanied by homemade apple sauce and crispy roast potatoes.
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
For the apple sauce
- 0.5 tsp ground allspice
- about 200ml cold water
- 3 large tart cooking apples, such as Bramleys, peeled, cored and chopped
- 50 g unsalted butter
Instructions
- Heat the oven to 180C gas 5.
- 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.
- 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 and sugar to taste. Keep warm.
- After about 90 minutes, 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 10 - 20 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, taking 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 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.
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Nutrition Facts
Roast Pork with Crackling
Amount per Serving
Calories
226
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Cholesterol
102
mg
34
%
Sodium
116
mg
5
%
Potassium
520
mg
15
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
