Roast pork loin with crackling
- Prepare
- 1-2 hours
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Crunchy pork crackling is a satisfying treat that really makes Sunday special.
Ingredients
For the roast pork loin
- 500ml/18fl oz boiling water
- 1 small rack free-range pork loin, bone in, skin on and scored
- 6 garlic cloves, crushed
- 3 tbsp fennel seeds
- 2 tbsp olive oil
- 2 lemons, zest only
- 3 fennel bulbs, sliced horizontally into quarters
- 3 onions, sliced horizontally into quarters
- salt and freshly ground black pepper
For the braised apples
To serve
- 2 tbsp olive oil
- 1 large head cavolo nero, leaves removed and stalks discarded
Method
To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can.
Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest.
Preheat the oven to 240C/220C Fan/Gas 9.
Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6.
Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C.
Leave to rest for at least 40 minutes–1 hour before carving.
To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes.
To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted.
Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero.
