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Roast Pork with Sage and Apple
Loin of pork on the bone makes a wonderful roasting joint with a natural trivet keeping the meat from frying in the tin and air circulating around the meat.
Ingredients
– allowing at least one bone per person To place under the meat during cooking
| Marinade
| Equipment Shallow roasting tin large enough to take the meat
|
Method
1. Have the butcher score the crackling; a diamond pattern is 
easy to serve.
2. Make sure the skin is really dry (overnight uncovered in the fridge if possible).
3. Rub the fat with oil. Dust with salt, this can help make a good crackling.
4. Make a paste of the marinade ingredients and rub on the underside of the pork.
5. Place the meat bones down over the onion, apple and sage.
6. Roast until the juices are tender. To create a good crackling (if not done by this stage). Turn the oven setting to fan and grill leave the meat in the centre of the oven and increase the temperature by 15 - 20ºC, watch as the crackling puffs up. Take care not to burn the top at this stage.