Crispy Roast Pork with Apples
  • Cooking Time: 2 hours
  • Servings: 10-12 as part of the feast
  • Preparation Time: 15 minutes
  • 1 x TBSP of chopped rosemary
  • 2 x TBSP of chopped parsley
  • 2 x TBSP of chopped sage
  • 2 x Cloves of garlic
  • 1 x TSP of fennel seeds, (crushed)
  • 1/4 x Cup of olive oil - another 2 x TBSP extra for later
  • 1 x 2KG rolled pork roast
  • 2 x TBSP of sea salt
  • Cracked pepper to taste
  • 6 x Small apples, (halved - royal gala/granny smith)
  • 1 & 1/2 x TBSP of flour
  • 3/4 x Cup of chicken stock
  1. Preheat oven to 240°C.
  2. Place chopped herbs, garlic, fennel, pepper and oil into a small bowl and mix into a paste. (Alternatively you can combine these in a pestle or food processor).
  3. Rub underside of pork with the paste and place into a large roasting tray. Rub oil and salt into the skin of the pork.
  4. Bake for 30 minutes, then reduce oven heat to 180°C and continue cooking for a further 1 hour.
  5. Add the apple halves to the tray and cook for a further 30-40 minutes or until the pork is cooked to your liking and skin is crackled, and apples roasted.
  6. Allow pork to rest for 15-20 minutes before slicing. Serve on a large platter with apples & gravy on the side.
  8. Simply add 1 & 1/2 - 2 TBSP of flour to the tray juices, cook until thickened, then whisk in 3/4 of a cup of chicken stock in.
A delicious pork crackle and roast. To make the crackle extra crispy, rub salt and olive oil into the side of the pork the night before.