Pork loin with porky scratchings and cider gravy
This clever technique gives you as much salty, crunchy crackling as possible, while still getting that tender, juicy pork.
To Prep: 30mins
To Cook: 2:35 Hrs
Serves: 8 people
Step 1: Preheat oven to 220C/200C fan forced. Cut rind into 2cm-thick strips. Sprinkle with salt. Set aside for 20 minutes. Place rind on a rack set over a roasting pan and roast, turning halfway, for 25-30 minutes or until golden. Transfer to a bowl. Season with sea salt. Reduce oven to 190°C/170°C fan forced.
Step 2: Secure rosemary on pork, between bones and flesh, with kitchen string. Season. Heat a frying pan over medium-high heat. Cook pork, fat-side down, for 5 minutes until browned. Transfer pork to a flameproof roasting pan. Roast for 1 hour. Baste with pan juices. Roast for a further 45 minutes or until just cooked through. Transfer to a platter. Cover loosely with foil. Set aside for 30 minutes, to rest.
Step 3: Meanwhile, discard all but 2 tbs fat from the pan. Add cider, stock, sugar, rind, cinnamon and star anise. Bring to a simmer over low heat. Simmer for 15 minutes or until reduced by half. Combine butter and flour in a small bowl until a smooth paste forms and whisk into gravy until smooth and combined. Cook, stirring, until thickened slightly. Season.
Step 4: Slice pork between the ribs and serve with the gravy and scratchings.
Recipe from taste.com.au l Recipe by: Louise Pickford l Photography by: Ian Wallace