Curtis Stone's crackling pork roast with pickled onions and cider jus

Method

1. Step 1

   To make the pickled onions, in a medium saucepan, combine the vinegar, sugar, cinnamon, peppercorns, coriander seeds and cloves with ⅓ cup (80ml) water and 3 tsp sea salt flakes. Bring to the boil over medium heat, whisking until the sugar dissolves. Place the onion in a heatproof bowl and carefully pour over the vinegar mixture. Set aside to cool to room temperature before transferring to the fridge to chill.

2. Step 2

   Position a rack in centre of oven and preheat to 150°C (130°C fan-forced). Use a sharp knife to score rind and fat of pork (do not cut through the meat). Season generously with salt.

3. Step 3

   Arrange the fennel and celery in the centre of a large roasting pan. Top with the pork. Roast for 2-2½ hours or until an instant-read thermometer inserted in the centre of the pork reads 50°C. Transfer the pork to a rimmed baking tray.

4. Step 4

   Increase oven temperature to 250°C (230°C fan-forced). Roast pork for a further 30 mins or until rind is crisp and crackling, and the internal temperature is 60°C. Transfer pork to a carving board and set aside for 15 mins to rest.

5. Step 5

   Meanwhile, discard the fennel and celery from the roasting pan. Pour off fat and use paper towel to blot up any remaining fat, keeping browned bits on base of pan intact. Place pan over medium heat. Add the stock, apple juice and reserved thyme stems. Cook, using a wooden spoon to scrape up browned bits on the base of the pan, for 5 mins or until liquid reduces by half. Strain the mixture into a medium saucepan and stir in the butter. Season with salt and pepper.

6. Step 6

   Use a serrated knife to cut pork into 2cm-thick slices. Sprinkle with thyme leaves. Season. Serve with the pickled onions and cider jus.