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.
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.
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.