Crispy Crackling Pork Loin
Here is an incredibly easy recipe from our Gourmet Christmas Passion class for Roast Pork Loin with Crispy Crackling, everyone’s favourite part of the roast.
There are few tips for getting the perfect crackling and these include:
Scoring the pork skin and salting.
Drying out the skin for as long as possible, before cooking, so you will need to start preparing this at least 24 hours before cooking.
Cooking it in a really hot oven to set the crackling.
If you stick with smaller sized pork loin (also known as pork sirloin), no bigger than 1.5kg, you won’t need to cook it for any longer than 60 minutes which is perfect for keeping the kitchen from heating up on a hot Aussie Christmas Day, or even better, use your hooded BBQ.
Crispy Crackling Roasted Pork Loin
1 – 1.5kg boneless pork loin, skin on
2 tbsp fennel seeds
40g (4 tbsp) sea salt
Finely chopped zest of 1 lemon
- Crush the fennel seeds in a mortar and pestle, until aromatic. Combine with salt and lemon zest.
- Score the pork skin in 1cm intervals, being careful not to cut through to the meat, using a very sharp knife (get your butcher to do this or a Stanley knife works well).
- Place pork on a wire over the sink and pour 1L of boiling water over the skin. Repeat then pat dry.
- Rub salt mixture onto the pork skin and into cuts. Place in a deep dish and then refrigerate, uncovered, overnight.
- Remove pork from fridge 30 minutes before cooking to come to room temperature. Brush off as much salt as possible.
- Preheat oven (or Hooded BBQ) to 240C**. Place water into a baking dish then place an oven rack over top of baking dish. Place pork onto rack and roast for 40-50 minutes, or until the internal temperature is 65C on a meat thermometer. (**Check to see if the crackling is browning too quickly, and if it is about to reduce the temperature to 220C)
- Remove from oven, cover loosely with alfoil, and let rest for 15 minutes.
- When ready to serve, remove crackling from loin. Slice pork into desired thickness, and chop pieces of crackling to serve on top.
Apple & Seeded Mustard Sauce
(Makes about 2 cups)
Both Thermomix Method & Conventional Method are included below.
3 granny smith apples (or apples of your choice) – about 600g
juice 1 lemon
1 tbsp water
2 tsp seeded mustard
1 tsp hot English mustard
- Peel and finely slice or chop apples. Place in a heavybased saucepan with lemon juice and water.
- Cook over a low heat, covered, for 10-12 minutes until apples start to break apart, stirring occasionally.
- Remove from heat and stir in remaining ingredients. Season to taste. Serve warm or cold.
TM Method: Place cored apple pieces into TM with lemon juice & water and cook : 15min | 100C | SP Stir | MC off lid and cook until apple has started to become smooth. Process SP3 | 10sec until smooth. Add mustards and stir SP3, until combined.
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