Name: Roast pork with crackling
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.25 kg pork loin with skin and on the bone; 1 onion small, halved; 15 ml salt; 15 ml flour; 250 ml wine chardonnay; 250 ml stock vegetable; 10 ml sea salt and freshly ground black pepper

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Ingredients (7)

2.25 kg	pork — loin with skin and on the bone
1	onion — small, halved
15 ml	salt
15 ml	flour
250 ml	wine — chardonnay
250 ml	stock — vegetable
10 ml	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 240°C. Score the skin of the pork loin,
sprinkle salt evenly over the skin and rub in. Wedge halves of
the onion slightly under the joint, place on a baking tray and
put on a high shelf in the oven for 25 minutes.

Reduce the oven
temperature to 190°C and cook for a further 2½ hours. When the
meat is cooked, remove the pork from the tray and skim off the
fat from the juices. Place the tray with the juices over a low heat
on the stove top and stir in the flour.

Using a whisk, gradually
whisk in the wine and stock alternately. Whisk until simmering.
Season and pour into a jug to serve with the pork, the crackling,
apple sauce, garlic mash and assorted veggies.