October 22, 2018
Dinner, Main Dish, Pork,
Pork Roast, Fruit, Apple, Vegetables, Parsnips , Australian, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Oven Roast more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Preheat oven to 230C.
Combine salt and chopped sage in a bowl and rub over pork rind and into the cuts.
Place pork in a large roasting pan and roast for 30 minutes or until rind crackles and reduce oven to 180C and add the parsnip and cider and roast for 1 1/4 hours adding the apple and sage leaves for the last 30 minutes of cooking.
Cover the pork with foil and set aside for 20 minutes to rest and then slice and serve with parsnip, apple, mash, baby broccoli and the pan juices.
TIP How to get perfect crackling - start a day ahead and pat the pork rind dry with paper towel and leave uncovered in the fridge overnight (sit in on rack so it does not sit in any of its juices) to dry out. Don't forget to rub with salt before roasting - salt and high heat are the key to great crackling.
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