Roasting Pork to Perfection
There are few things better than a perfectly cooked roast pork and new season Autumn apples partner beautifully. There's a secret to get the crackling crisp and keep the pork meat moist - it all comes down to temperature and timing.
Roasting pork - leg, shoulder or loin
Temp - With crackling - start at 220C and then reduce to 180C
Time - 20 minutes roasting time per 500g for a medium doneness.
Three steps to crispy crackling
- Score the rind at 1cm intervals.
- Rub the pork rind with a couple tablespoons vinegar or the juice of a lemon, and then rub it generously cooking salt.
- Preheat oven to 220C. Cook pork in the hot oven 20 minutes and then reduce the heat to 180C and continue to cook until medium or desired doneness.
Apple Sauce
Put 3 peeled, cored and thinly sliced Granny Smith apples in a small saucepan with 1 cup water and couple teaspoons each of sugar and lemon juice. Cook over a low heat until the apples are soft and then beat with a wooden spoon until smooth.
Apple Saute
Cook 3 cored and thickly sliced red apples in a fry pan with a little butter and olive oil. Cook over a moderately high heat to brown the apples, season with ground salt and pepper and fresh thyme leaves. Add 1 cup apple cider or white wine to pan and stir gently until cider or wine is reduced by half.
Enjoy!
