The crackling on this roast pork is crispy, crunchy just as all crackling should be and the meat underneath is tender the knife slides through it easily.
Roast Pork with Apple Sauce
The crackling on this roast pork is crispy, crunchy just as all crackling should be and the meat underneath is tender the knife slides through it easily.
Servings: 8
Ingredients
- 3 Tbsp coconut oil or other good-quality fat, melted
- 2 tsp fennel seeds
- 2 tsp sea salt
- 1.8 kg pork loin or leg boneless
- 4 long, thin carrots halved lengthways
- 1 onion unpeeled, cut into thick slices
- 400 ml chicken stock
- 1 bay leaf
Instructions
- Preheat oven to 230°C. Grease a roasting tin with 1 tablespoon of the coconut oil or other fat.
- Using a mortar and pestle, grind the fennel seeds to a coarse powder. Mix in the salt and set aside.
- Gently pour 250ml of boiling water over the pork skin and pat dry with a paper towel. Discard the water. Diagonally and horizontally score the skin with a sharp knife in straight lines 2.5cm apart. Roll the pork loin up tightly and tie at regular intervals with kitchen string.
- Put the carrots and onion in the roasting dish, then place the pork on top. Drizzle the pork skin with the oil or other fat and rub the salt and ground fennel, covering the skin and the meat evenly.
- Roast for 30 minutes, or until the pork skin is beginning to crackle. Reduce the temperature to 180°C, then add the chicken stock and bay leaf and continue to roast for 1 hour, or until the pork is tender and just cooked through. Cover with foil and let the pork rest for 15 minutes before carving.
- Carve the pork into thick slices and serve with sautéed greens and the apple sauce.
Notes
From: Evans, Pete; (2014) Family Food Pan Macmillan Australia Pty Limited
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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