Roasted pork loin with crackling, mustard slaw and crispy kale
Prep time 1 hour 20 minutes Cook time 2 hours
Serves 6 people
- •2kg pork loin roast, rind on
- •2 tablespoons oil
- •1 teaspoon sea salt
- •1 bunch mustard cress leaves, chopped
- •2 carrots, peeled and grated
- •½ red cabbage, finely shredded
- •¼ green cabbage, finely shredded
- •2 green apples, cut in Julienne sticks
- •3 spring onions, finely sliced
- •Crispy fried kale leaves
- •Thinly sliced apple
- •Hot mustard
- •Roasted potatoes
- 1.Score the pork rind with a sharp knife or Stanley knife into thin even lines. Take note of pork loin weight.
- 2.If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This will help dry out the rind for bubbly crackling.
- 3.When you’re ready to cook, preheat the oven to 240°C. Place the pork loin onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
- 4.Rub oil and salt into the scored rind area, massaging well.
- 5.Place the pork loin on a wire rack into a shallow roasting pan and roast in the oven for 40-50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period).
- 6.Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
- 7.While the pork is cooking, prepare the mustard slaw. In a large bowl combine the mustard cress, carrot, cabbage, apple sticks and spring onions and toss well. Whisk the dressing ingredients together and pour over the slaw, tossing well to coat.
- 8.Remove pork from the oven and allow to rest on the wire rack prior to slicing and serving.
- 9.To serve, smear a little hot mustard onto each serving plate, arrange thin apple slices in a circle over the apples and top with a mound of slaw. Arrange a slice of pork loin over the slaw. Serve crispy kale on side. Place roasted potatoes in a serving bowl.
- 10.o prepare crispy kale: remove the curly leaves from the kale stalks and break into bite sized pieces. Shallow fry in hot oil for 40 seconds, then drain on absorbent paper. Sprinkle with flaked salt and serve.
Note, the dryer the rind, the better the crackle. To achieve great crackling, getting the oven temperature right is critical. We recommend using an oven thermometer to check the temperature.