Oh how we love crackling! Nothing can be simpler and delicious than this recipe for a twist on your traditional roast pork. Once you have mastered the art to perfect crackling this recipe will be a family favourite.
Pat dry the skin of the pork, rub the salt into the scored skin and place the rolled loin into the fridge for at least 2 hours (overnight is better). Wipe over the pork skin with paper towel and rub in 2 tablespoons of oil and another teaspoon of salt. Pre heat the oven to 230c.
Place the pork onto a baking tray, pour in the chicken stock and cook the pork for 40 minutes, then drop the temperature down to 190c, add in the peeled apples and the garlic clove season with salt and pepper and cook for a further hour. While the pork is cooking, prepare the salad by placing the sliced nectarines, red onion and rocket into a bowl. In another small bowl whisk together the olive oil, marmalade, white wine vinegar, water and season with salt and pepper. Set the dressing and the salad aside.
Remove the apples and the garlic from the tray placing them into a bowl and smash them together with a fork. Turn the heat back up to 220c, and cook the pork for a further 20 minutes to really crackle up that crackling. Allow the pork to rest for 10 minutes before slicing it and serving it with the nectarine salad and a spoon of the smashed apple sauce.
The spices are an addition to flavour up the crackling but if you don't like spices you can leave of that step and simply use oil and salt.
Capsicum is a fantastic vegetable that marries well with stone fruit in a warm salad, it also brings beautiful bright colour; or you can leave it out and substitute baby peeled carrots or baby fresh corn.
For a peppery bite in the salad use, rocket, endive leaves or witlof.
Warming or roasting apples and nectarines brings out their wonderful summer flavours, you can also grill or barbeque them giving them extra caramelization.
It is really important for perfect crackling to have the skin dry before roasting it, so leaving it in the fridge overnight helps to dry out any extra moisture.
Remember for really moist pork roasts; don't forget to rest the meat after roasting to keep all of those succulent juices in.