Crackling Pork Loin
The overnight-dried skin is the whole secret - a kettle of boiling water, a night in the fridge, and you get shattering crackling and a rich sage gravy.
Serves: 6-8
Prep time: 20 minutes, plus overnight drying
Cook time: 1 hour 30 minutes, plus resting
INGREDIENTS
2kg pork loin, scored and rolled
2 tablespoons table salt
2 tablespoons olive oil
1 tablespoon sea salt
2 medium onions, halved
1 bunch sage
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
METHOD
Place the pork on a wire rack in the sink and pour a kettle full of boiling water over it to open the skin.
Set the pork on a cloth or paper towel on a tray and rub with the table salt. Put in the fridge uncovered overnight to dry out the skin.
Preheat the oven to 230C.
Remove the pork from the fridge, discard the cloth, brush the salt from the skin, then rub with the oil and sprinkle with the sea salt. Place the onions and sage underneath the pork.
Roast for 30 minutes until the skin begins to crackle. Reduce the heat to 180C and roast for a further hour. Remove the pork and onions and set aside to rest.
To make the gravy, place the roasting pan over medium heat and add the flour to the pork fat to make a smooth paste. Add the wine, stock and sage, and simmer until thick and rich.
HINTS
Start one day ahead - the overnight fridge dry-out is what turns the skin into proper shattering crackling, and there's no shortcut for it.
Always bring the meat to room temperature before roasting so it cooks evenly.
Always allow the meat to rest before carving so the juices settle back through it.
NUTRITION (per recipe total, serves 6-8 - guide only):
Energy: approximately 34000kJ (8125 calories)
Protein: 420g
Fat: 680g
Saturated fat: 240g
Carbohydrates: 25g
Sugars: 6g
Fibre: 3g
Sodium: 14000mg
Note: much of the table salt is brushed off before roasting, so actual sodium consumed is far lower.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.