IT’S CRUNCH TIME

MAKE YOUR NEXT ROAST PORK IN THE SLOW-COOKER AND STILL ENJOY CRACKLING!

SLOW COOKER ROAST PORK WITH CRACKLING AND GRAVY RECIPE

Serves: 8

INGREDIENTS

600g-piece pork rind

2 tbsp olive oil

1.4 kg boneless pork scotch fillet roast 2 brown onions, each cut into 8 wedges 2 red apples, cored, each cut into 12 wedges 250ml (1 cup) Massel Chicken Style Liquid Stock

½ small red cabbage, cut into thin wedges 40g butter 10 fresh sage leaves 2 tbsp plain flour

METHOD

Unwrap pork rind and lay out on a large tray. Pat dry with paper towel and place in the fridge, uncovered, until needed. Heat 1 tbsp oil in a large non-stick frying pan over medium-high heat. Brown the pork all over then transfer to a plate. Heat the remaining 1 tbsp oil over medium heat. Cook the onion for 3 minutes or until light golden and slightly soft. Place onion, apple and stock in a slow cooker. Add pork. Cover and cook on Low, turning pork once, for 6 hours or until tender. One hour before the pork is ready, preheat oven to 220C/200C fan-forced. Place pork rind on 2 lipped baking trays (the lip will contain any liquid fat) and use a small knife to score the rind. Rub with salt. Roast for 30-35 minutes or until crackled and golden. Transfer the pork to a warm plate. Cover with foil and set aside to rest. Use a ladle to pour 500ml (2 cups) cooking liquid into a measuring jug. Working quickly to avoid having the lid off for too long, add cabbage to the slow cooker and stir to combine. Place the butter and sage in a small saucepan over medium heat and cook until the butter melts and sage sizzles. Sprinkle the flour over the top and cook, stirring, for 1 minute. Gradually pour in the reserved cooking liquid, stirring after each addition. Bring to a simmer and cook for 2 minutes. Strain into a serving jug. Cut the crackling into smaller pieces and slice the pork. Transfer vegetables to a serving bowl and serve with pork, crackling and gravy.