- Crispy Crackling Pork With Sweet Onions.jpg (33.3 KiB) Viewed 428 times
Ready in: 2½ hours
Serves: 6 - 8
No nutritional information available.
Ingredients
- 150g (7oz) one-day old bread, crusts trimmed
- 75g (3oz) pancetta, roughly chopped, or use unsalted bacon
- 1 garlic clove, crushed
- 75g (3oz) butter, melted
- 25g (1oz) dried cranberries
- Handful of flat-leaf parsley, roughly chopped
- 2 sage leaves
- Salt and freshly ground black pepper
- 2kg (4lb 6oz) boneless pork loin joint, rind on
- 2 tbsp olive oil
- 4 large red onions, cut in half
Method
1. Pulse the bread in a food processor to make coarse crumbs. Add the pancetta and garlic and pulse until combined. Add the butter, cranberries, parsley and sage and puls until just combined. Season.
2. Preheat the oven to 240°C/Fan 220°C/Gas Mark 9. Pat the rind of the pork loin dry using kitchen paper. Using a sharp knife, score the rind at 1¼cm (½in) intervals. Open out the pork flat and place it, rind side down on a board.
3. Press about half the stuffing mixture along the centre of the pork, then roll up to enclose the filling. Tie with kitchen string at 2cm (¾in) intervals. Brush the rind with 1 tbsp of the oil and season with plenty of salt. Place on a wire rack set over a large shallow roasting tin.
4. Roast the pork, uncovered, for 25 minutes. Reduce the oven to 180°C/Fan 160°C/Gas Mark 4 and cook, uncovered, for 1 hour 20 minutes or until the juices run clear when pierced with a skewer.
5. In the meantime, place the onions on a small oven tray lined with baking paper. Drizzle with the remaining oil and season with salt and pepper and roast with the pork for the last 30 minutes of cooking time. Sprinkle over the remaining stuffing mixture then roast for a further 15 minutes or until browned. Cover and leave to rest for 15 minutes.
6. Serve with the sweet onions and roasted vegetables and plums, if liked.
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