Rolled Loin of Pork with Apple and Cinnamon Chutney- from Westfield’s Food and Home expert Emma Braz.
Serves 8
Prep 15 minutes
Cook 1 hour and 30 minutes
Ingredients:
6 granny smith apples, peeled, cored, chopped
1 tbsp olive oil
1 tbsp sea salt flakes
2 kg rolled loin of pork
1 tbsp brandy
¼ cup brown sugar
2 tbsp sultanas
1 tsp ground cinnamon
1. Preheat oven to 240 degrees Celsius or 220 degrees Celsius fan. Using a sharp knife, score pork rind. Rub with oil and salt, pressing into scored rind. Place in a baking pan. Bake for 30 minutes. Reduce heat to 210 degrees Celsius or 190 degrees Celsius fan. Bake for another hour, until crackling is crisp and pork cooked through. Cover loosely with foil and rest for 10 minutes.
2. Meanwhile, make apple chutney. Place apples, sugar, sultanas, cinnamon, brandy, and 2 tbsp water in a small saucepan. Bring to boil on high heat. Reduce heat t low and simmer, uncovered, for five to 10 minutes, until apples are soft.
3. Slice pork and crackling and serve it with apple chutney.
Emma’s tip: Ask your Westfield butcher to score the pork rind before rolling to ensure perfect crispy crackling.
