Pork and crackling
4h 10m·British
Pork and crackling
Ingredients
Pork
- ½ pork loin roughly 3kg/7lb in weight (on the bone)
Seasoning
- Maldon sea salt
- 1 tablespoon chopped fresh rosemary
- ½ tablespoon fennel seeds
- 1 teaspoon black pepper
Vegetables
- 2 red onions, quartered
- 4 carrots, peeled and chopped
- 4 sticks of celery, chopped
Liquid
- 500ml dry cider
- 500ml chicken stock
Instructions
7 steps
- 1
Score the skin of the pork loin deeply with a sharp knife, making sure not to cut into the meat.
- 2
Rub the pork all over with sea salt, rosemary, fennel seeds and pepper.
- 3
Place the pork in a large roasting tin with the red onions, carrots and celery.
- 4
Pour in the cider and chicken stock.
- 5
Cover and roast in a preheated oven at 180°C/350°F/gas mark 4 for 3 hours.
180 min - 6
Remove the lid and increase the oven temperature to 220°C/425°F/gas mark 7. Roast for a further 30 minutes, or until the crackling is golden and crispy.
30 min - 7
Remove the pork from the oven and let it rest for 10 minutes before carving.
10 min
Progress
0 / 7 steps
Nutrition
Per serving (based on 8 servings)
Calories
618cal
