Roast pork loin and crackling with colcannon
Serves: 4 - 6
Prep time: 20 minutes (plus drying time)
Cooking time: 1 hour
2 - 3 kg rolled pork loin roast, rind on and scored
Salt for rubbing
2-3 tbsp olive oil
1 bulb garlic, sliced
1 bunch sage, ripped
1 cinnamon stick, broken
4 star anise
Large knob of ginger, sliced
- 5 Desiree potatoes
- ½ bunch of kale, sliced and steamed until tender
- 2 small spring onions, finely sliced
- ½ bunch flat leaf parsley, roughly cut
- 50 g butter
- 100ml cream
- Extra virgin olive oil
1. For best crackling results, pat pork rind dry with paper
towel and leave uncovered in the fridge overnight.
2. Preheat oven to 220°C. Rub 2 - 3 tsp olive oil and salt into
the scored rind.
3. Make a foil base the length of the pork that it can sit in.
Add cinnamon sticks, star anise, sage, butter, garlic and ginger to
the base. Place the pork on top of the foil bed, squeezing the foil
around the base of the meat leaving the crackling exposed, then
place onto a roasting tray.
4. Cook pork for 20 minutes at 220°C (this will begin the
crackling process), then turn the oven down to 180°C and cook for
45 mins per kg, minus your original 20 minutes.
5. To make the colcannon, boil potatoes without skins. Mash to
desired consistency, adding butter, cream, spring onions, parsley
and steamed kale. Dress with a dash of olive oil.
6. At the end of roasting time, rest the pork for 10 - 12
minutes, then slice. Drizzle some of the roasting juices over the
sliced pork. Serve with colcannon.
NB: Colin also achieves his crackling by rendering the roast in
a hot fry pan with oil for 10 minutes, rotating to crisp evenly. He
prefers his pork roast with a touch of pink so reduces his cooking