1.3kg pork loin, boned and rolled (ask your butcher to do this)
sea salt
3 eating apples , cut into wedges
1 tbsp plain flour
400ml vegetable or chicken stock , fresh, cube or concentrate
mum stock is
1 pint stock
1 tbsp flour
eat porc on thurs
friday have zaragoza sandwich
saturday can d do spring rolls containing porc
sunday can finish of with another roast pork dinner
1kg is enough for above for 2 people
Instructions
Heat the oven to 240C/fan 220C/gas 9. Lightly oil a roasting tin and put it in the oven to get hot. Season the skin of the pork with sea salt, then put the joint in the hot tin and roast for 20 minutes.
Reduce the heat to 190C/fan 170C/gas 5 and roast for a further 30 minutes per 500g. Increase the heat to 240C/fan 220C/gas 9 and cook for a final 10 minutes to get a really crisp and golden crackling
Take the pork from the tin and rest in a warm place before carving into slices. Meanwhile, drain the excess fat from the roasting tin onto a baking tray. Add the apples to the hot fat, turn to coat all over and roast for 10 minutes. Take out and keep warm
Put the roasting tin directly over a low heat, sprinkle in the flour and mix well. Then slowly add the stock, stirring well and letting it all bubble together until you have a gravy. Season and sieve into a jug.Serve the pork with the roasted apples and gravy.
Serving
Suggestions
To get good, crunchy crackling You need to score the skin well with a very sharp knife or, better still, ask the butcher to do it for you.
Originally Submitted
10/28/2011
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