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1.2kg No.1 Free Range Pork Loin Crackling Joint, sage leaves removed and discarded
2 tbsp Vegetable oil
600g Bramley apples (about 3 medium), peeled, cored and cut into 1-2cm chunks
3 tbsp light brown soft sugar
45g unsalted butter, cubed
2 large onions, thinly sliced
1 tbsp Cooks' Ingredients Kimchi Paste
6 ciabatta rolls
1/2 x 100g bag watercress, to serve
For the best results, rub salt all over the pork rind the day before roasting, or at least 2 hours prior. Keep the joint loosely covered in the fridge until ready to cook.
Preheat the oven to 240°C, gas mark 9. Pat the pork rind dry with kitchen paper, then season the joint all over. Rub 1 tbsp oil over the rind, put the joint in a roasting tin and roast for 20 minutes. Turn the oven down to 180°C, gas mark 4, and roast for 1 hour 10 minutes-1 hour 20 minutes more, basting a couple of times.
Meanwhile, put the apple chunks in a small roasting tin. Season, stir through the sugar, dot with the butter and cover with foil. Put in the oven on a shelf below the pork and cook for 20 minutes, until the apples are very tender. Mash roughly with a fork and set aside to cool.
For the kimchi onions, heat 1 tbsp oil over a medium-low heat in a pan for which you have a lid. Tip in the onions, season and cook, covered, for 15 minutes until soft. Increase the heat and cook for 5 minutes, stirring often, until the onions start to colour. Add the paste and cook for 1 minute.
When the pork is fully cooked, the juices run clear and there is no pink meat, remove from the oven, cover loosely with foil and allow to rest for 20 minutes. Meanwhile, bake the rolls according to pack instructions. Carve the pork (a serrated knife will cut through the crackling) and split the rolls in half. Fill each with a layer of onions, slices of pork, a generous dollop of apple sauce and a handful of watercress. Serve immediately.
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