Made with no-fail crackling, this roast pork is as easy as it is delicious. Try out this simple roast, it's a great one to keep up your sleeve.
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Bring the gelatine mixture to a simmer over medium-high heat, stirring until gelatine dissolves. Stir in the remaining apple juice or cider, the brandy, if using, and a pinch of salt.
Increase oven temperature to 250°C (230°C fan-forced). Return pork to the tray and roast for 30 mins or until the 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.
While the pork is resting, use a fork to scrape the top 1.5cm surface of the jelly lengthways, then crossways, forming little square-shaped pieces.
Using a serrated knife, cut the pork into 2cm-thick slices. Spoon apple jelly gems over the pork, allowing the heat to melt the jelly.
How do I get really crispy crackling? Sit the pork on a wire rack in the fridge overnight or for a couple of days before cooking – it’s got to be really dry to get perfect crackling.
COOK. STORE. SAVE.
Ingredient tip: You can substitute cider for the apple juice.
Everything you need to create an unforgettable Easter lunch.
Treat yourself this Easter with our exquisite lunch menu, featuring delicious dishes crafted to elevate your holiday celebration.
Our Coles brand fresh pork is Canstar award-winning and Sow Stall Free.
Made with no-fail crackling, this roast pork is as easy as it is delicious. Try out this simple roast, it's a great one to keep up your sleeve.
Bring the gelatine mixture to a simmer over medium-high heat, stirring until gelatine dissolves. Stir in the remaining apple juice or cider, the brandy, if using, and a pinch of salt.
Increase oven temperature to 250°C (230°C fan-forced). Return pork to the tray and roast for 30 mins or until the 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.
While the pork is resting, use a fork to scrape the top 1.5cm surface of the jelly lengthways, then crossways, forming little square-shaped pieces.
Using a serrated knife, cut the pork into 2cm-thick slices. Spoon apple jelly gems over the pork, allowing the heat to melt the jelly.