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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

60g butter

Aluminium foil

  • Colcannon
  • 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 time.