Serves: 6
Time: 2 hrs 30 mins

Ingredients

• 1.8kg pork loin (skin scored)
• 2 garlic cloves (sliced)
• Rosemary + 3 bay leaves
• 1 onion, 1 carrot (chopped)
• 1 Bramley apple (sliced)
• 1 tbsp oil
• 2 tbsp flour
• 100ml cider
• 500ml stock

Method

1. Prep (optional but best)

• Rub salt into the pork skin and leave uncovered in the fridge for 6 hours.

2. Season the pork

• Heat oven to 230°C (210°C fan).
• Cut small slits into the meat and stuff with garlic, rosemary, and bay.
• Salt the skin well.

3. Roast

• Place onion, carrot, and apple in a tray. Sit pork on top.
• Rub skin with oil.
• Roast 15 mins at 230°C, then reduce to 180°C (160°C fan) and cook for 1 hr 30 mins.
• For extra crackling, increase heat at the end and check every 5 mins.

4. Make gravy

• Remove pork to rest.
• Keep ~2 tbsp fat in tray, stir in flour.
• Add cider, reduce, then add stock.
• Simmer 8–10 mins, strain, and season.

5. Serve

• Slice pork with crackling and serve with gravy.

Quick Cooking Guide

• 15 mins high heat (for crackling)
• 1 hr 30 mins at lower heat
• Rest before carving