This clever technique gives you as much salty, crunchy crackling as possible, while still getting that tender, juicy pork.
The ingredient of Pork loin with porky scratchings and cider gravy
- 2.5kg (8 cutlets) pork loin rack, French-trimmed, rind removed and reserved
- 1 tablespoon sea salt, plus extra
- 2 large sprigs rosemary, bruised
- 500ml (2 cups) apple cider
- 250ml (1 cup) Massel chicken style liquid stock
- 1 tablespoon brown sugar
- 2 strips orange rind
- 2 cinnamon sticks, bruised
- 3 whole star anise, bruised
- 25g butter, at room temperature
- 1 tablespoon plain flour
The instruction how to make Pork loin with porky scratchings and cider gravy
- Preheat oven to 220C/200C fan forced. Cut rind into 2cm-thick strips. Sprinkle with salt. Set aside for 20 minutes. Place rind on a rack set over a roasting pan and roast, turning halfway, for 25-30 minutes or until golden. Transfer to a bowl. Season with sea salt. Reduce oven to 190u00b0C/170u00b0C fan forced.
- Secure rosemary on pork, between bones and flesh, with kitchen string. Season. Heat a frying pan over medium-high heat. Cook pork, fat-side down, for 5 minutes until browned. Transfer pork to a flameproof roasting pan. Roast for 1 hour. Baste with pan juices. Roast for a further 45 minutes or until just cooked through. Transfer to a platter. Cover loosely with foil. Set aside for 30u00a0minutes, to rest.
- Meanwhile, discard all but 2 tbs fat from the pan. Add cider, stock, sugar, rind, cinnamon and star anise. Bring to a simmer over low heat. Simmer for 15 minutes or until reduced by half. Combine butter and flour in a small bowl until a smooth paste forms and whisk into gravy until smooth and combined. Cook, stirring, until thickened slightly. Season.
- Slice pork between the ribs and serve with the gravy and scratchings.
Nutritions of Pork loin with porky scratchings and cider gravyfatContent: