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Pork loin with porky scratchings and cider gravy
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Prep Time:
30 minutes
Cook Time:
155 minutes
Total Time:
185 minutes
Maximize crispy crackling for juicy pork with this genius method.
Ingredients:
  • 2.5kg (8 cutlets) pork loin rack, French-trimmed, rind removed and reserved
  • 9.60 gm sea salt, plus extra
  • 2 large sprigs rosemary, bruised
  • 500ml (2 cups) apple cider
  • 250ml (1 cup) chicken style liquid stock
  • 16.00 gm brown sugar
  • 2 strips orange rind
  • 2 cinnamon sticks, bruised
  • 3 whole star anise, bruised
  • 25g butter, at room temperature
  • 20.00 ml plain flour
Instructions:
  • Preheat your oven to 220C/200C fan forced. Cut the rind into 2cm-thick strips and sprinkle with salt. Let it sit for 20 minutes. Place the rind on a rack over a roasting pan and roast, turning halfway through, for 25-30 minutes until golden. Transfer the crispy rind to a bowl, season with sea salt, and reduce the oven to 190°C/170°C fan forced.
  • Tie rosemary onto pork between bones and flesh using kitchen string, and season. Brown fat-side down in a hot frying pan for 5 minutes. Place pork in a flameproof roasting pan and roast for 1 hour. Baste with pan juices and continue roasting for 45 minutes, or until just cooked through. Rest for 30 minutes covered loosely with foil before serving.
  • Drain excess fat from the pan, leaving only 2 tablespoons. Pour in cider, stock, sugar, rind, cinnamon, and star anise. Gently simmer on low heat for 15 minutes until reduced by half. Mix butter and flour in a small bowl to form a paste. Whisk into the gravy until smooth. Cook until slightly thickened, then season to taste.
  • Serve the sliced pork between the ribs with the gravy and scratchings.

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