Roast pork with crackling

By Barney Desmazery · bbcgoodfood.com

2 hrs 15 min (+ opt. 2 hr salting)

A rolled pork loin with scored skin, stuffed with garlic, rosemary and bay, roasted until crackling, served with apple and cider gravy.

prepPreheat oven to 230°C / 210°C fan / gas 8
prepIf time allows, rub salt into pork skin 2 hours ahead and chill uncovered
1.8 kg piece of rolled and tied pork loin with the skin scored	Stuff pork with garlic, rosemary & bay	Make vegetable bed, oil pork skin	Roast 230°C / 210°C fan, 15 min	Reduce to 180°C / 160°C fan, roast 1 hr 30 min	Check crackling, adjust heat if needed	Rest pork, drain fat from tray	Carve pork with crackling, serve with gravy
2 garlic cloves sliced into thin slivers
small bunch rosemary broken into small sprigs
3 bay leaves torn
1 onion roughly chopped
1 large carrot chopped
1 Bramley apple peeled, quartered, cored and roughly sliced
1 tbsp / 15 ml sunflower oil
2 tbsp / 15 g plain flour	Cook flour with vegetables to dark paste	Splash in cider, bubble to thick paste	Pour in stock, simmer 8–10 min	Strain gravy, pushing apple through sieve	Simmer gravy, season to taste
100 ml good quality cider
500 ml vegetable or chicken stock

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