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Method
Step 1
Roast the pork in a flameproof roasting pan following packet directions. Transfer to a serving platter and cover with foil. Set aside for 15 mins to rest.
Step 2
Meanwhile, drain fat from the pan, reserving 2 tbs. Heat the reserved fat in the pan over medium-high heat. Add flour and stir with a flat-edged wooden spoon for 2 mins or until mixture is grainy. Add the stock and cider or apple juice. Bring to the boil. Cook, stirring constantly, for 5 mins or until the gravy boils and thickens. Strain through a fine sieve into a jug.
Step 3
Combine the apple, celery, onion, walnut, mint, sage, vinegar and maple syrup in a small bowl. Season.
Step 4
Carve the pork and serve with the gravy and apple mixture.
Easy slicing: try this trick to make it easier when carving any boneless pork roast with crackling. Turn the pork crackling-side down so you slice through the meat first, then the crackling.
0:01
pork with Crispy crackling oh yes I'm
0:04
going to show you all the secrets and
0:05
tricks to get in that crispy crackling
0:08
just perfect no matter what the occasion
0:11
roast pork with crackling it's on my
0:14
menu the first thing you need to know is
0:16
that you've got to remove that packaging
0:18
and let it dry out overnight in the
0:20
fridge the next thing we do is we score
0:23
that pork if you don't have a really
0:25
nice sharp knife here's the secret grab
0:27
a box cutter this allows you just to
0:29
have the blade out as far as you want it
0:31
to be out so that way you kind of
0:33
cheating make thin little cuts through
0:37
the skin but you don't want to go too
0:38
deep into the fat the more incisions you
0:40
make the more little strips of crackle
0:43
and the thinner they will be for those
0:44
of you that don't have that brand new
0:46
box cutter you can use a carving knife
0:48
and you just run it all the way around
0:50
grab yourself some coarse salt don't put
0:53
any oil of course the salt is a drawing
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agent right so what it does of course it
0:58
adds seasoning but it also will draw
1:00
moisture we've got a dry roast we've
1:03
salted it we've scored it and then we
1:05
stick it onto a tray I like to elevate
1:08
it off the bottom of the tray so the air
1:09
can circulate so you can use a little
1:11
rack and this is a secret you put it
1:13
into the oven nice and low about an hour
1:16
and a half to 2 hours and then we crank
1:18
the temperature until it gets super
1:20
crispy on the outside go on baby dry
1:23
out mhm our roast has been in for about
1:26
an hour 45 I know what you're thinking
1:28
you're thinking that doesn't look like
1:29
perfect crackling it's not supposed to
1:31
yet we've got it super dry and the
1:34
inside of that pork is fully cooked I'm
1:36
going to go into the thickest part of
1:38
the pork and we're looking for somewhere
1:40
around 50° oh yeah perfect now if you
1:44
don't have that you're just going to
1:46
have to eyeball it right you're looking
1:47
for the skin to look like this not crisp
1:49
and it needs about an hour and a half to
1:51
2 hours to get to that point the next
1:53
step is we Crank That temperature all
1:55
the way up to 250° but before we do it
1:58
pick up your roasting rack and then pour
2:00
off some of that fat go ahead and throw
2:02
it back in 20 to 30 you know sometimes
2:04
there's a smell or a sound that just
2:06
makes you very very happy listen to
2:14
this look at that
2:17
baby that's what you
2:19
want yes check the internal temperature
2:22
so grab that thermometer we're looking
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for about 60 61 perfect perfect perfect
2:28
all right now I know this is going to be
2:30
difficult to do but we're going to let
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it
2:31
rest it is time for this gorgeous pork
2:34
first remove the string it is so crunchy
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and crackly and discard the string
2:39
removing the crackle first and then the
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carving becomes much easier grab a nice
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sharp knife I'm using my carving knife
2:47
and just go under and then it'll kind of
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lift up like this big crispy fantastic
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shell you can lift that crackle up you
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can just chop it up into big old pieces
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like I am I just wanted to let you know
3:01
how crunchy it
3:03
is pile up that crackling grab your
3:06
roasting Fork secure that beautiful
3:09
roast pork I think when it's sliced nice
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and thin is absolutely perfect it's
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cooked all the way through but it's
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still nice and juicy it's not dry take
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it straight to your platter now one of
3:20
the reasons not to slice the whole thing
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is it's great as a leftover and this way
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it stays really nice and juicy and then
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of course when you want some you just
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cut it up maybe you do a pork fried rice
3:29
maybe you try some into an omelet or a
3:30
salad there's so many ways to use it in
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fact if you want to go to coles.com.au
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