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Pork meatball roast with crackling recipe
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Ultimate roast with pork crackling, meatballs, and veggies by Matt Preston.
Ingredients:
  • 300g pork rind, scored
  • 80ml (1 ⁄3 cup) olive oil
  • 2 x 500g pkt microwave potatoes
  • 2 parsnips, peeled, quartered lengthways
  • 1 bunch baby carrots, trimmed, peeled
  • 300g red cabbage, cut into 4 wedges
  • Fried sage leaves, to serve
  • 2 slices bread, crusts removed
  • 60ml (1 ⁄4 cup) milk
  • 500g pork mince
  • 1 egg
  • 2 green shallots, finely chopped
  • 1 small green apple, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds, lightly crushed
  • 375ml (11 ⁄2 cups) apple cider
  • 250ml (1 cup) Chicken Style Liquid Stock
  • 23.40 gm Dijon mustard
  • 25g butter, at room temperature
  • 20.00 ml plain flour
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Place a wire rack in a deep roasting pan. Place the pork rind on the rack, brush it with 2 tablespoons of oil, and season with sea salt flakes. Bake for 40-50 minutes until the pork is crackled and crisp. Allow it to cool before serving.
  • Microwave the potatoes according to the packet instructions, then allow them to cool slightly before peeling.
  • In a bowl, combine bread and milk, allowing it to soak for 2 minutes. Squeeze out excess milk and transfer the bread to a larger bowl. Mix in pork, egg, shallot, apple, garlic, and fennel using your hands until well combined. Season the mixture and shape it into 12 meatballs. Place the meatballs on a plate, cover with plastic wrap, and refrigerate.
  • Pour the remaining oil into a roasting pan and heat in the oven. Add potatoes, parsnip, and carrot, season, and roast for 20 minutes. Turn the vegetables over, add cabbage and meatballs in a single layer, and roast for 20-30 minutes until the meatballs are cooked through and golden. Transfer to a serving plate, cover with foil to keep warm.
  • Combine cider, stock, and mustard in the roasting pan over low heat. Simmer for 15 minutes until reduced by half. Mix butter and flour in a small bowl until smooth, then whisk into the cider mixture until thickened slightly. Season to taste.
  • Arrange large shards of crackling over meatballs and veggies, then serve with sage and gravy.

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