Pork loin with porky scratchings and cider gravy

Pork loin with porky scratchings and cider gravy


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

  1. 2.5kg (8 cutlets) pork loin rack, French-trimmed, rind removed and reserved
  2. 1 tablespoon sea salt, plus extra
  3. 2 large sprigs rosemary, bruised
  4. 500ml (2 cups) apple cider
  5. 250ml (1 cup) Massel chicken style liquid stock
  6. 1 tablespoon brown sugar
  7. 2 strips orange rind
  8. 2 cinnamon sticks, bruised
  9. 3 whole star anise, bruised
  10. 25g butter, at room temperature
  11. 1 tablespoon plain flour

The instruction how to make Pork loin with porky scratchings and cider gravy

  1. 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.
  2. 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.
  3. 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.
  4. Slice pork between the ribs and serve with the gravy and scratchings.

Nutritions of Pork loin with porky scratchings and cider gravy


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