Roast Pork Loin with Crispy Crackling
COOK TIME 1½ hours
2 tbsp sunflower oil
1.5kg (3lb) loin of pork, boned and rolled, skin scored
a large pinch of salt
2 large onions, sliced.
2 coarsely cut carrots
1 1/4ed Bramley apple skin on core removed
FOR THE GRAVY
50g (2oz) butter
3 tbsp plain flour
200ml (7fl oz) white wine or cider
300ml (10fl oz) hot chicken or vegetable stock
2 spoonfuls of Gravy granules if required (optional)
Salt & Pepper to season
1. Preheat the oven to 180 oC/ 200 oC fan/gas 6-7, then add half the sunflower oil to a roasting tin and place in the oven to heat up.
2. Dab the skin of the pork with kitchen paper to remove any moisture, then rub the rest of the sunflower oil and a large pinch of salt into the skin. Remove the roasting tin from the oven, add the sliced onions, Bramley apple and carrots and toss them in the hot oil. Place the onions and carrots into the centre of the tin and set the pork on top.
3. Roast in the oven for about 1 hour 20 minutes or until the juices run clear and the skin of the pork is golden and nearly crisp.
4. Remove from the oven. Using a small sharp knife, remove the crackling from the loin in one piece. Use a sharp pair of scissors or knife to cut the crackling into long, thin strips. Arrange the strips on a baking tray lined with baking paper, season and place in the oven to crisp up for about 5-10 minutes, turning halfway through, until golden and crisp all over. Meanwhile, cover the pork with foil and leave to rest while you make the gravy.
5. Add the cider or white wine to pan to deglaze then mash the onions and carrots, add the stock and lightly boil for 5 – 10 minutes until reduced halfway. Sieve vegetables from stock then add the softened butter to the flour and place into gravy stock in the tin, bring to a gentle simmer and stir until the gravy has thickened to your desired consistency ( if needed add extra gravy granules mixed with water, spoonful of butter and or a stock cube / gelpot, salt and pepper to flavour. Strain through a fine sieve into a preheated jug or gravy boat and serve to table with the roast pork. serve with fresh market vegetables and roast potatoes.