1.4 kg (3 lb) boned loin of pork, with skin
3 tbsp (60 ml) olive oil, plus extra for oiling
2 tbsp (30 ml) fennel seeds
7 garlic cloves
2 tbsp (30 ml) chopped fresh rosemary
salt and pepper
1 lb (450 g) Spanish onions, peeled and finely sliced
2 sharp apples
1 level tbsp (15 ml) soft brown sugar
500 ml (1 pint) dry cider
3 tbsp (60 ml) olive oil, plus extra for oiling
2 tbsp (30 ml) fennel seeds
7 garlic cloves
2 tbsp (30 ml) chopped fresh rosemary
salt and pepper
1 lb (450 g) Spanish onions, peeled and finely sliced
2 sharp apples
1 level tbsp (15 ml) soft brown sugar
500 ml (1 pint) dry cider
method
1. Deeply score the pork loin skin, using a very sharp knife. Remove the scored skin from the loin, leaving only a thin layer of fat. Rub a little oil into the skin; set aside.
2. Pound the fennel seeds in a pestle and mortar until broken down.
3. Peel 5 garlic cloves and add to the mortar with the rosemary and 2.5 ml (1/2 tsp) salt; pound again. Mix in the olive oil.
4. Turn the pork loin fat side down and smear with the fennel seasoning.
5. Wrap the scored skin over the seasoned side.
6. Tie at intervals to keep the fat in place. Sprinkle the skin liberally with salt,
7. Put the onions, remaining garlic and apples in a roasting tin; sprinkle with the sugar.
8. Put the pork on a rack over the top. Roast at 240°C (475°F/gas 9) for 30-40 minutes until the skin begins to blister.
9. Lower the setting to 200°C (400°F/gas 6) and roast for a further 50-60 minutes until cooked through. (Be sure to check that the onion mixture does not burn.)
10. Remove the onion mixture from the tin; set aside. Add the cider to the roasting tin, bring to the boil and bubble until reduced by a third.
11. Return the onion mixture to the tin and simmer for 2-3 minutes; check the seasoning.
12. Discard the string from meat, lift off the crackling and cut into strips.
13. Cut the pork into thick slices and serve with the crackling, onion mix and juices.
2. Pound the fennel seeds in a pestle and mortar until broken down.
3. Peel 5 garlic cloves and add to the mortar with the rosemary and 2.5 ml (1/2 tsp) salt; pound again. Mix in the olive oil.
4. Turn the pork loin fat side down and smear with the fennel seasoning.
5. Wrap the scored skin over the seasoned side.
6. Tie at intervals to keep the fat in place. Sprinkle the skin liberally with salt,
7. Put the onions, remaining garlic and apples in a roasting tin; sprinkle with the sugar.
8. Put the pork on a rack over the top. Roast at 240°C (475°F/gas 9) for 30-40 minutes until the skin begins to blister.
9. Lower the setting to 200°C (400°F/gas 6) and roast for a further 50-60 minutes until cooked through. (Be sure to check that the onion mixture does not burn.)
10. Remove the onion mixture from the tin; set aside. Add the cider to the roasting tin, bring to the boil and bubble until reduced by a third.
11. Return the onion mixture to the tin and simmer for 2-3 minutes; check the seasoning.
12. Discard the string from meat, lift off the crackling and cut into strips.
13. Cut the pork into thick slices and serve with the crackling, onion mix and juices.
serving amount
serves 6
rate this recipe
7.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
