Roast pork with ap­ple sauce

Australian Women’s Weekly NZ - - CONTENTS -


Pork rind will crackle bet­ter if you leave it un­wrapped in the re­frig­er­a­tor overnight.

6-point (1.6kg) rack of pork, rind scored (ask butcher to score rind) 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon coarse cook­ing salt 2 tea­spoons fen­nel seeds, crushed


3 large (600g) Granny Smith ap­ples ½ cup (125ml) wa­ter 20g but­ter 1 tea­spoon caster sugar ½ tea­spoon ground cin­na­mon

1 Pre­heat oven to 250°C (230°C fan-forced). 2 Pat the pork dry with paper towel. Place the pork on a rack in a roast­ing pan. Rub the rind with oil, then with com­bined salt and crushed fen­nel seeds. 3 Roast pork for 25 min­utes or un­til the skin has blis­tered thor­oughly. This will cre­ate smoke in the oven, but will give the best re­sult. 4 Re­duce oven to 180°C (160°C fan-forced); roast for a fur­ther 50-60 min­utes or un­til the pork is just cooked (see the panel, right). To test, in­sert a meat ther­mome­ter into a mid­dle sec­tion of the meat; it is cooked when it reaches 62°C. Or in­sert a metal skewer side­ways into the thick­est part; the juices should run clear. 5 AP­PLE SAUCE Mean­while, peel and core ap­ples. Cut ap­ples into quar­ters, then into thick slices. Place ap­ples, the wa­ter and but­ter in a medium saucepan; sim­mer, un­cov­ered, for 10 min­utes or un­til ap­ple is soft enough to crush with a spoon. Stir in sugar and cin­na­mon; sea­son. 6 Serve pork with Ap­ple Sauce and roasted car­rots. Sauce suit­able to freeze and mi­crowave.

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