Crackling Roast Pork with Apple Cider Gravy
- 2kg pork roast
- ½ Tbsp oil
- 1-2 tsp salt
- 300ml apple cider
- ½ cup brown sugar
- 3 apples, cut horizontally into thirds, cores removed
- 1 Tbsp plain flour
- 1 cup hot water
- Roast potatoes, to serve
- Roast pumpkin, to serve
- Roast onions, to serve
- Roast kumara, to serve
How to Speed Up Dinner Prep
1. Preheat oven to 175°C (155°C fan-forced). Place the pork onto a board and use a sharp knife to score slices through the skin.
2. Rub the skin thoroughly with the oil then rub over the salt, working it into the scored skin.
3. Combine the cider and brown sugar in a small saucepan and cook on high until the sugar has dissolved. Set aside.
4. Place the apple in a layer on the base of a large roasting pan. Sit pork on top, skin side up, and bake for 30 minutes. Reduce oven to 170°C (150°C fan-forced) and pour cider mixture over the pork. Bake for another 2 hours.
5. When pork is cooked, turn oven setting to grill and place the pork underneath, skin side up. It will puff and swell – watch it closely so it doesn’t burn. rotate the pork carefully to expose as much of the skin to the direct heat as possible. Cover with foil and set aside for 10 minutes.
6. To make the gravy, discard apples from the pan, leaving the juices. Skim off any visible fat and place the pan on the stove over a high heat. Add flour, whisking continuously until the gravy is smooth. Gradually whisk in the hot water, stirring continuously to prevent lumps.
7. Carve pork and break up the crackling. Serve with veges and gravy on the side.
Tip: Rubbing salt into the skin before roasting helps draw out moisture so you get a good crackle. Roasting temperature is perfect for moist, tender meat, but not hot enough to make the crackling really pop, so give the crackling a final blast under the grill rather than risk drying out the meat in an oven that is too hot, or for too long.