Roast Pork with Crackling and Applesauce
“There can be no greater disappointment in a cook’s repertoire than sub-standard, flabby crackling; such wasted potential is enough to make you weep…”
Felicity Cloake, food writer
Pork has been a staple of the British diet since time immemorial. Or at least since the tenth century, when Aelfric, then Archbishop of Canterbury, placed it at the top of his list of edible meats. In fact, the word “pig” comes from the Old English word “picbred,” meaning acorn (a porcine snack). Today, the Brits enjoy their pork simply prepared: roasted with minimal seasonings, served with roast potatoes and veg.
What distinguishes British roast pork from any other is the crackling—a generous layer of fat surrounding the loin that roasts up to a crispy, fatty goodness, and is served on the side. Kind of like an elevated pork rind. The key to making a British roast pork, therefore, is to choose a loin roast that contains a thickish layer of fat on the outside. No skinless tenderloins need apply. If your local grocery store doesn’t carry this cut, try a butcher.
The traditional accompaniment to roast pork is applesauce, preferably homemade and chunky.
Ingredients
- 3 lb boneless pork loin roast
- 1 Tbsp vegetable oil
- Salt
For applesauce:
- 4-5 Granny Smith apples
- 2 tsp lemon juice
Instructions
- Pre-heat oven to 400℉.
- Rinse and thoroughly dry the meat. Score the fat with a sharp knife.
- Rub the skin with the oil and salt.
- Place the meat in a roasting pan and place in the center of the oven. Roast for 30 minutes.
- Lower the oven temperature to 350℉ and continue to roast, allowing 35 minutes per pound. Cook to an internal temperature of 160℉.
- When the pork is cooked, remove from oven and place on a cutting board to rest for a few minutes. Remove the crackling.
- Carve the meat into slices and serve with the crackling. If the crackling isn't crispy enough, keep the meat warm and put the crackling back into the oven until it crisps up.
- For applesauce, peel and core apples, then slice and place them in a little water with the lemon juice. Simmer until soft, then drain and either mash with a potato masher for a courser texture or rub through a sieve for a smoother texture. Add some sugar to taste if the apples are too tart.