Perfect every time, just how roast pork should be, tender and moist, with an amazing salty, crispy, porky crunch. Follow my recipe to get the perfect Roast Pork, with amazing crispy crackling every time! Serve with Crispy Roasties and a Pink Lady Apple and Somerset Cider Reduction for an optional, but truly amazing pairing.
Full recipe below and #YouTube video out soon!
Ingredients (Roast Pork):
Rolled Loin of Pork / Boneless Pork Loin Roast Joint (500g - 2Kg)
Olive Oil
Rock Salt
Rainbow Pepper / Black Pepper
A little Somerset Cider
Ingredients (Pink Lady Apple and Somerset Cider Reduction):
Pink Lady Apple's
Somerset Cider
Carrots
Parsnips
Shallot
Red Onion
Garlic Cloves
Chicken, Garlic & Thyme Stock
Soy Sauce
Worshestishire Sauce
Plain Flour
Fresh Thyme
Fresh Parsley
Grated Lemon Zest
Dijon Mustard
Method (Roast Pork):
Follow this for perfect juicy roast pork and crispy salty crackling every time. Firstly, make sure you get a decent piece of rolled pork loin, take it out of the fridge around 30 mins before you cook it, to allow the pork to come up to room temperature. Dry the skin of your pork with a paper towel, and then dry it again! Score the skin deep in zig zags. Pork skin is very tough so you will need a sharp knife for this. Once scored, cover in olive oil and rock salt and rub, and push into the cuts, then add more oil and more rock salt. Lastly, cover in freshly milled rainbow pepper or black pepper.
Cook at 210-220C for 30 mins in a preheated oven, (essential to get the crackling going), then reduce your temperature to 160C and cook for 35 minutes per 500g, plus 35 minutes. At this point, pour a little Somerset Cider into the roasting tray with the Pork, but make sure not to get this on the crackling, this will infuse the Pork. If you want your crackling extra crispy, crank the temperature back to 210-220C towards the end, for the last 10 minutes.
Rest for 20/30 mins and serve, cover loosely with foil after the first 10 mins. Finishing with a sprinkling of rock salt, serve with Crispy Roasties and my Pink Lady Apple & Somerset Cider Reduction (below).
Method (Pink Lady Apple and Somerset Cider Reduction):
Beautiful with this roast pork dish! Take 2 x Pink Lady Apple's, 2 x Carrots, 1 x Parsnip, 1 x Shallot, 1 x Red Onion, 3 x Garlic Cloves, peel, roughly chop and chuck into a roasting tray. Drizzle with olive oil and season with salt and pepper. Set the pork on top, a sort of trivet, and roast as per the above instructions. Once the pork has finished cooking take it out of the roasting tray, rest for 20/30 mins, and continue with the Cider Reduction;
Boil a kettle, stick your roasting tray on the hob on, a high heat. Mash everything up, removing any excess fat with a tablespoon (good for cooking roasties!), chuck in your Chicken, Garlic & Thyme Stockpot, fresh thyme, fresh parsley, a splash of soy sauce & Worshestishire Sauce. Pour in the remaining Somerset Cider and bring to the boil, to reduce the alcohol. Reduce for a few minutes and then add 2 x tbsp of plain flour, whisk this in to thicken, and then add some boiling water. Turn the heat down, add 2 tsp of dijon mustard, some zested lemon, salt, and fresh pepper. Simmer on a low heat, adding more water if needed. You want to simmer this for around 20 mins, to thicken. Just before the end chuck in a little bit more fresh parsley and thyme.
Give it a final whisk and sieve, pushing everything through to ensure intense flavour. Keep the Cider & Pink Lady Apple reduction warm on a low heat until needed.
Enjoy! :)
