“My family really like this recipe which provides a really juicy roast pork, heaven refers to the apples, earth to the onions. I’m rubbish at doing crackling so I don’t bother, plus I’m always on a diet and discarding fat, I just like the juicy pork. however if you want crackling on your joint I believe the way to do it is to put your oven up to highest gas mark, 8 in my case, pat joint down with kitchen towel to absorb any moisture, cut the fat in diagonal lines and rub salt into the fat. To then place without any of the other ingredient specified in a roasting tin uncovered for about 20-30 minutes . After this point it should be all well - cracklingy. Then proceed with recipe as directed below. One of the reasons I don’t make crackling is cos I think if I do and then carry on with recipe for a succulent pork it will go soggy and I may have compromised the succulence of the roast, however if you are proficient and confident and know it will work (unlike myself) I’ll let you do what you wish with it! Te he!”
READY IN:
2hrs 40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to gas mark 5, calculate cooking time 35 minutes per pound plus 30 minutes.
  2. In large lidded casserole dish ( I use a cast aluminium one) place all ingredients (except pork) mix well. Place pork on top of these ingredients. The liquids should come up about half way up the height of the pork loin. Pop lid on and put in oven for calculated time.
  3. Baste a few times whilst cooking, once done to your weight/ time calculation, take out of dish cover with foil and allow to rest for 10 minutes Yu should have a nice gooey sauce in casserole dish, if it is a little thin add some gravy granules to this juice to make thicker, serve with the pork.

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