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Roast Pork with Perfect Crackling and Apple Sauce
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How to get the best crackling on roast pork is the subject of much debate in the kitchen. The secret of success is a good layer of fat beneath the rind. Also, the rind should be scored evenly all over. It helps if you choose a larger joint so there is more time in the oven to develop crisp crackling. Follow our guide to produce perfect roast pork served with a simple Bramley apple sauce and gravy.
Make sure you allow 20-30 minutes to preheat the oven before adding the meat.
Resting the meat before carving gives it time to relax, which will make carving easier and give you moist, tender results.
The apple sauce can be made up to 2 days ahead and stored in the fridge in a covered container.
For successful crackling, choose an even-shaped joint with a good layer of fat beneath the rind. Make sure that the rind is dry and rubbed with salt. The joint must be placed in a hot oven. Crackling is formed as the fat gets hot and melts, pushing up through the rind.
If you do not get even crackling by the end of the cooking time, remove the crackling from the joint using a large, sharp knife and place on a baking sheet. Increase the oven temperature to 220°C, gas mark 7 and return the crackling to the oven for a further 15 minutes while the meat is resting.
Make sure that you cook the pork thoroughly, until piping hot and the juices run clear when pierced with a fork. Cool any leftovers to room temperature, place in the fridge within 2 hours and consume within 2 days.
Wash hands, work surfaces and utensils thoroughly after handling raw pork.
For perfect roast potatoes to serve with the pork, peel 1.3kg floury potatoes, such as Maris Piper or King Edwards, then cut into large chunks. Place in a pan with cold water, bring to the boil and cook for 5 minutes. Drain thoroughly, then add to the tin around the joint for the last hour of the cooking time, basting them with the pan juices.
Large sharp knife
Small sharp knife
Small saucepan with lid
Small serving bowl
Sharp carving knife and fork
This recipe was first published in March 2003.