How to roast pork loin with crackling

• Gluten free

• Meat

  • 2 kg Loin of pork on the bone

• Produce

  • 3 Banana shallots
  • 1 Sage, fresh

• Canned Goods

  • 500 ml Chicken stock

• Condiments

  • 1 heaped tsp Honey
  • 1 heaped tsp Wholegrain mustard

• Baking & Spices

  • 1 Salt
  • 1 Salt and freshly ground black pepper

• Drinks

  • 820 ml Cider, dry

• Dairy

  • 2 tbsp Double cream

Found on nonnascooking.com

Description

Directions

• Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife.
• Preheat the oven to 180C/350F/Gas 4.
• Dry the pork thoroughly with kitchen towels and rub all over with salt.
• Place the pork and any trimmings into a roasting tin.
• Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin.
• Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary
• After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork).
• Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper.
• Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters.
• At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly.
• When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce.
• To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves.