How to make perfectly crispy pork every time

Dominique Rizzo byline
Dominique Rizzo byline

OH HOW we love crackling! And this recipe will not disappoint.

Once you have mastered the art of making perfect crackling this recipe will be a family favourite.

I love combining the apples, pears, fennel and leek for that special celebration vegetable accompaniment, but feel free to use any roast vegetables to serve with this deliciously spiced roast pork.

My tip for perfect crackling is to have the skin dry before roasting it, so leaving it in the fridge covered with the spices overnight works perfectly every time.

For really moist pork roasts don't forget to rest the meat after roasting to keep all of those succulent juices in.

Spiced crackling pork loin with warm roast apple, fennel and pear salad

Serves 4-6

ROAST INGREDIENTS: 2.3kg rolled pork loin, skin scored 1 tsp coarse salt 1 tsp peppercorns 1 cinnamon quill 1 tsp cumin seeds 1 tsp coriander seeds

SALAD INGREDIENTS: 1 green apple, cored and cut into wedges 1 Packham pear, cored and cut into wedges 1 red capsicum, seeds removed and sliced into large pieces 1 leek, washed and sliced into 1cm rounds 1 fennel bulb, cored and sliced into wedges 1 clove garlic 2 tbs olive oil Salt and freshly ground pepper 2 tsp orange marmalade or similar 1 tbs white wine vinegar 1 tbs water Two good handfuls of baby spinach

METHOD: Combine and roughly crush the spices for the pork. Pat dry the skin of the pork and place it on a tray small enough to fit into the fridge.

Rub the spice mix into the scored skin and grooves and all over the pork. Place the rolled loin in the fridge overnight.

The next day wipe off most of the spices. You don't have to be too particular about getting rid of all the spices as they will enhance the flavour of the crackling. Drizzle over the skin about 2 tablespoons of a lighter style oil and rub in about 1 teaspoon of salt. Pre-heat the oven to 230C.

Place the pork on a baking tray, pour in 1 cup of water and place it in the oven, below the fan if possible.

Cook the pork for 40 minutes, then drop the temperature to 190C and cook for a further hour.

While the pork is cooking, prepare the vegetables by placing them in a baking tray.

Blend the olive oil, garlic, marmalade, white wine vinegar and water and season with salt and pepper. Pour this over the vegetables and toss to cover. Cook the vegetables for 30 minutes at 190C, then toss with the fresh baby spinach and cover to keep warm.

To finish the crackling, turn the heat back up to 220C and cook the pork for a further 20 minutes to really crackle up that crackling. If at any stage during the cooking process the water starts to dry out then add a small amount to keep the pork moist. Allow the pork to rest for about 10 minutes after removing it from the oven, slice into ½ cm slices and serve with the warm roast vegetable salad.

Topics:  general-seniors-news

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