Roast stuffed loin of pork with crackling and Bramley apple sauce Roast stuffed loin of pork with crackling and Bramley apple sauce Method 1. Preheat the oven to 190C/gas 5.
For the stuffing Melt the butter in a saucepan with the olive oil, then add the onion and garlic, cover with a butter wrapper or a piece of greaseproof paper and then cover with a lid and cook on a low heat for 8–10 minutes or until the onions are soft but not browned. Take off the heat, stir in the herbs and breadcrumbs.
To achieve really good crackling use a sharp knife to score the skin at 5mm intervals. Put the pork skin side down on a clean surface running away from you and with the fleshy eye nearest you. Season all over with salt and pepper.
Spread the cooled stuffing down the centre of the pork, leaving the further end of the meat free of stuffing. Then, starting with the fleshy eye, roll the meat away from you into a long sausage shape. (That way, when you slice the pork for serving, each slice will have a piece of the streaky part of the meat and a piece of the eye as well as some stuffing.) Tie with string, at intervals, down the length of the meat to secure in place.
Sit the pork, seam side down, on a rack in a large roasting tin and season generously with salt. Roast the pork for 2–2¼ hours (allowing about 25 minutes per 450g), basting occasionally.
About 10 minutes before the end of cooking time, increase the oven temperature to 230C/gas 8, and transfer the pork to a clean roasting tin before returning it to the oven (this is to avoid burning the sediment in the first tin). This high temperature will help give a really crisp and golden crackling.
When the pork is cooked, the juices should run clear when the centre of the meat is pierced with a skewer. Remove from the oven and allow to rest in the tin.
For the apple sauce Peel, quarter and core the apples and cut each piece in half. Tip into a stainless steel or cast-iron saucepan and add the sugar and 1 tablespoon of water. Cover with a lid and cook on a low heat for 6–8 minutes. Stir and taste for sweetness, adding a little more sugar if you like. Keep warm in the pan.
For the gravy Place the original roasting tin on a medium heat and deglaze with a little of the chicken stock, scraping any sticky bits from the bottom of the tin.
. Drain off the fat using a separating jug or, if you don’t have one, pour the liquid into a bowl and add a handful of ice cubes. After a few minutes the fat will float to the surface. Remove and discard the fat, pour the remaining liquid into a saucepan with the remaining chicken stock on a medium heat.
. Melt the butter in a small saucepan on low to medium heat and add the flour. Allow to cook for 2 minutes, stirring to make a roux. Bring the stock to the boil, whisk in the roux a little at a time and continue to boil for 2–3 minutes to thicken very slightly. Season to taste with salt and pepper. Just before serving pork, strain the gravy through a fine sieve into a gravy boat or jug.
. To carve the pork, use a very sharp knife to cut slices along the lines of the crackling and through the rolled up meat. Serve with the gravy and apple sauce, pea puree and sticky apricot and cumin roast carrots . Apdapted from Rachel Allen Home Cooking (Collins)