PORK LOIN WITH CRAKLING

 

2 kg (4 lb) rolled and tied pork loin with skin scored

Salt

2 garlic cloves sliced into slivers

Small bunch of rosemary broken into sprigs

2 bay leaves torn

1 onion, peeled and roughly chopped

1 large carrot, chopped

1 apple, peeled, quartered, cored, and roughly sliced 

1 tbsp sunflower  oil

2 tbsp plain flour

100 ml cider

500 ml chicken stock

Rub the pork skin with salt 2 hours before cooking and leave it uncovered in the fridge, preheat the oven to 180 C (350 F) Turn the pork rind side down and with a small knife make 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and a piece of bay leaf in each incision.and turn the pork the right way up.

Mix the carrot, onion, and apple and scatter in the middle of a shallow baking tin to make a bed for the pork rub with sunflower oil and bake for 1.5 hours.  By this time you should have a beautifully cooked pork loin with crispy crackling.