CRISPY CRACKLING PORK WITH STICKY BOURBON APPLES

SERVES 8 PREP + COOK 1 HOUR 45 MINS COST $$$$$

2.2kg rack of pork 2 tbsp olive oil 1 tbsp coarse cooking salt ½ cup brown sugar ½ cup bourbon 4 Pink Lady apples, quartered 4 red onions, root ends intact, cut into eighths Preheat oven to hot, 250°C. Pat pork rind dry with paper towel. Using a very sharp knife or Stanley knife, score pork rind at 1cm intervals. Cut into fat to allow it to drain, but don’t cut right through to flesh. Place pork on a wire rack in a large baking dish. Rub pork rind with oil, then rub it in salt.

Roast pork 40 mins or until skin blisters (your oven will smoke, but don’t panic – you need this strong heat to get great crackling – rind won’t blister after this stage). Reduce oven to 180°C.

Roast pork a further 40 mins or until pork is just cooked through.

Meanwhile, combine sugar and bourbon in a medium baking dish. Add apple and onion. Stir to coat. Roast in oven last 25 mins of pork cooking time.

Serve crispy pork with sticky bourbon apples.