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Classic Roast Pork With Crackling and Cider Fondant Potato
1 kg Loin of Pork; (on the bone wine rib end)
2 lg Potatoes
2 lg Apples
125 g Butter
150 ml Cider
75 g Sugar
Carrots; Red Cabbage and Gravy to serve
Score the pork and salt it for at least 24 hours. This will help it to crispen whilst cooking.
Peel the potatoes and cut in half. Place into a thick bottomed oven proof pan with the butter and the cider. Cook until golden brown.
Peel and core the apples and cut in half. Dip one side in the icing sugar.
Caramelise in a hot non stick pan with a little oil.
The pork should now be roasting away on a high shelf in the oven for 25 minutes.
After that turn the heat down to Gas Mark 5.
To tell if the meat is cooked, insert a skewer into the thickest part of the pork. The juices that run out should be absolutely clear, without any trace of pinkness.
Take the pork out of the oven and leave to rest for 15 minutes.
Serve with seasonal vegetables and gravy.
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