FOOLPROOF CRISPY CRACKLING ROAST PORK EVERYTIME

Easy perfect crackling every time.

Glorious crispy crackling roasted loin of pork a brilliant Sunday roast, simple to cook and great served with roast lyonnaise potatoes and a homemade apple sauce.  There is a fool proof method for crispy crackling every time, simply leave your pork out of the fridge half an hour before cooking, using paper towel pat the skin completely dry, rub a generous amount of sea salt all over the skin and in any score marks, pre heat your oven 220 C / 430 F pop the pork in a shallow roasting tin and roast for 30 minutes at this heat then turn down to 200 C / 395 F for the remaining cooking time, that’s it, perfect crispy crackling everytime.

Lyonnaise potatoes are so simple to make a one pot wonder and such a joy to eat, rich sumptuous potato dish that delivers in flavour

Prep time 10 minutes / Cooking time 1 hour

Ingredients

(serves 4)

1 loin of pork french trimmed

1 tbsp sea salt

6 potatoes peeled and thinly sliced and placed in cold water

1 onion finely sliced

1 clove garlic finely sliced

1 glug olive oil

500ml chicken stock

Salt and 

Method

Pre heat your oven to 220 C / 430 F.  Bring the pork out half an hour before cooking to come up to room temperature, pat completely dry with paper towel, generously rub the skin with sea salt all over and in any score marks.  Place in a shallow roasting tin and pop in the oven for 30 minutes then turn the oven down to 200 C / 395 F for the remaining cooking time for this loin a further 20-30 minutes, that’s it, leave to rest uncovered for at least 15 minutes, you can wrap some baking paper or foil around the meat but not over the crackling.

BEST CRISPY CRACKLING STICKS

LYONNAISE POTATOES 

Ingredients 

(serves 4)

2kg floury potatoes very thinly sliced

1 glug olive oil

1 large onion thinly sliced

4 cloves garlic thinly sliced

25g butter cut into 6 cubes

1ltr chicken stock

Fresh ground black pepper 

Pre-heat your oven to 180 C / 356 F.  Heat a frying pan medium hot, add the olive oil, onions and garlic and gently fry for 10 minutes, rub one or two of the butter cubes all over the bottom and sides of the roasting tin.  Place the thinly sliced potatoes in to the chicken stock and toss to coat well.  Place a double layer of potatoes overlapping in the roasting tin, sprinkle over a quarter of the softened onions and garlic, repeat the layers along with a little black pepper finishing with a final layer or potatoes, pour over the chicken stock until just up to the last layer, dot over the cubes of butter and bake in the oven until fork tender, if the top of the potatoes starts to brown up too much place a cartouche of grease proof paper on top.

Apple Sauce

2 kg apples

200g + sugar

1 cup water

Apple Sauce

Peel and roughly dice the apples place in a deep pan, sprinkle over the sugar and add a cup of water, bring to a just simmer and cook until soft and some of the sauce is pulpy but still has soft chunks for texture, taste for sweetness and add more sugar if required and stir until dissolved.  That's it...