For the perfect crackling leave the pork uncovered in the fridge for 48 hours to dry out the rind.
- Preheat oven to 230C. Heat 2 teaspoons oil in a small frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and chilli. Cook for 1 min. Add breadcrumbs, rosemary, thyme and parsley and cook for 5 mins or until breadcrumbs are golden. Stir in the pine nuts. Season. Set aside until cool.
- Unroll the pork, rind-side down, on a clean surface. Spoon the herb stuffing mixture down the centre of the pork. Roll the pork up tightly to enclose filling and tie with unwaxed kitchen string to secure. Rub the salt into the pork rind and scoring. Place the pork, rind-side up, in a large roasting pan. Roast for 45 mins or until rind begins to crackle.
- Reduce heat to 180C. Arrange potato around the pork. Drizzle with remaining oil and season. Roast for a further 1 hour or until pork is cooked through.
- Meanwhile, to make the apple sauce, place the apple, fennel seeds, lemon zest and juice, sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cover and cook for 15 mins or until the apple is soft. Use a stick blender to carefully blend the apple mixture until smooth.
- Slice the pork and serve with apple sauce, potato and green beans.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set