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Roast Pork Loin with Crispy Crackling
Cooking guide
- Sit the pork in a shallow roasting tin and rub the skin with oil and a good amount of salt.
- Place the pork in the pre-heated oven at 180c/160c fan/gas 4 and continue to roast for 1 hr 20 mins.
- Remove from the oven and leave to rest for 20 minutes, covered with foil or a couple of clean tea towels.SERVES 6
- Chefs Tip! Roast the pork on a bed of vegetables (we suggest carrot, apple and onion). Once the pork is cooked remove from the roasting tray and take out all but two tablespoons of fat from the roasting juices. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir two tbsp flour in with the veg and cook until you have a mushy, dark paste then splash in 100 ml’s cider
- Pour in 500 ml’s chicken stock and simmer for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much apple as you can through the sieve. Simmer again and season to taste.
