Roast Loin of Pork with Crackling

Pork loin with proper crisp crackling, roasted until juicy and served with apple sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 50m
Total: 2 hours 10 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1.8kg boned and rolled pork loin, skin scored
  • 2 tbsp olive oil
  • 2 tbsp sea salt flakes
  • 1 tsp English mustard powder
  • 2 onions, thickly sliced
  • 250ml dry cider
  • Black pepper to taste

Method

  1. Take the pork out of the fridge an hour before cooking. Pat the skin completely dry with kitchen paper, as dry skin is the secret of crackling.

  2. Heat the oven to 240°C (220°C fan)/gas 9. Rub the oil, salt and mustard powder into the skin and season the sides with pepper.

  3. Put the onions in a roasting tin, pour in the cider and sit the pork on top, skin side up. Roast for 25 minutes until the skin starts to blister.

  4. Reduce the oven to 180°C (160°C fan)/gas 4 and roast for a further 1 hour 10 minutes, until the juices run clear.

  5. Lift the crackling off carefully. If it is not crisp, return it to the hot oven on a tray for 10 minutes while the pork rests, covered loosely with foil, for 20 minutes. Carve and serve with the crackling.