Phil Vickery's roast loin of pork with crackling and bramley apple sauce
It’s the perfect dish to bring friends and family together - Phil’s Sunday roast with all the trimmings. And as we get ready for Spare-Chair Sunday, 87-year-old Pat will be rejoining us to pull up a chair alongside our TM family!
There are two key issues here: One; score the rind and fat really well, as this will ensure that the fat will be released, making a crisper crackling. Two; Do not overclook and be certain to rest the pork, well wrapped in foil. I always say to rest meat for as long as you cook it. Yes, that’s an hour in this case, but it will be fine, trust me - just pop in back in the oven to warm up again.
1.5kg boneless rolled loin of pork, rind scored with a Stanley knife
Salt and freshly ground black pepper
1 tablespoon plain flour
300ml hot chicken or pork stock
1/2 teaspoon ground allspice
About 200ml cold water
3 large, tart cooking apples, such as Bramleys, peeled, cored and chopped
50g unsalted butter
Next rip off about 50cm of silver foil, and scrunch up into a small bed for the pork to sit on - this is to stop the bottom of the pork frying in it's own fat and juices - and place in a roasting tray. Season the pork rind well with salt and pepper, sit the pork on the scrunched-up foil and pop the pork in the oven. Roast at 180c for around 1 hour and 45 minutes.
For the apple sauce, put the spice, water and apples in a saucepan, cover with a lid and cook for 15 minutes until the apples are soft and pulpy and you have a nice thick stew. Season with a little salt and pepper and stir in the butter and sugar to taste. Keep warm.
After 1 hour and 45 minutes, remove the pork from the oven and check the pork is cooked by inserting a skewer or thin-bladed knife into the thickest part of the meat - The juices will run clear. If not, return to the oven for a further 15 - 30 minutes.
Remove the pork rind with a long-bladed knife, ensuring that you keep most of the fat on the loin. Place the rind on a baking tray, flat side up, and pop back in the oven for about 15-20 to crisp up further, but take care as crackling will quickly burn.
Meanwhile, wrap the pork in foil and leave to rest in a warm place, to le the juices settle and the meat tenderise.
Place the roasting tray on the hob and scrape off all the bits stuck to the bottom. Mix the flour with a little water in a cup. Spoon off a little of the fat. Blend in the hot stock and cook, stirring well, until thickened, then pour into a jug and keep warm.
Cut the pork into thick slices and serve topped with pieces of the crisp crackling, with the warm apple sauce of the side.