Crackling-wrapped rolled loin of pork

Crackling-wrapped rolled loin of pork

By
From
Meat
Serves
8
Photographer
Dean Cambray

This is a great dish for serving lots of people. Because the bone is removed and the loin rolled, it slices easily and economically. The pork stays moist, and everyone gets the same amount of crackling. It is also a really easy dish to reheat, and will taste just as good.

Ask your butcher to bone the loin and keep enough of the belly flap to wrap around the meat to make a roll. Just show him the accompanying photograph in this book and he will know what you need!

Serve with cabbage, apple and tarragon salad.

Ingredients

Quantity Ingredient
2.5kg pork loin
2 tablespoons salt
1 tablespoon freshly ground black pepper
6 garlic cloves, thinly sliced
1/4 cup fresh thyme leaves
1/4 cup fresh sage leaves
1/2 cup parsley leaves
1/4 cup olive oil

Method

  1. Open out the pork loin and lay it, skin-side down, on your work surface. Rub in 1 tablespoon of the salt and all the pepper then scatter on the garlic and fresh herbs. Roll the loin up into a long log shape and tie securely with butcher’s string at 5 cm intervals. You can prepare the pork to this stage up to two days in advance. The herbs and seasonings will permeate the flesh and add extra flavour.
  2. When ready to cook, preheat the oven to 220ºC and place the pork on a rack inside a large roasting tin. Rub all over with oil and season with the rest of the salt. Roast for 20 minutes then lower the oven temperature to 175ºC and roast for 1 hour. The pork is cooked when the internal core temperature reaches 72ºC.
  3. Transfer the cooked pork to a hot dish and leave it to rest for 30 minutes in a warm spot. Remove the string and carve into slices, each with a crisp layer of crackling. Serve with your choice of accompaniments.
Tags:
Meat
Adrian
Richardson
La
Luna
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