Serves 4

Time: 2 hours

Chef’s notes 

Ensure the pork skin is as dry as possible before roasting. Air-dry in the fridge overnight if time permits.

You can add crushed garlic cloves and fresh thyme when roasting vegetables for extra depth.

Brush the pork skin with a light vinegar wash before salting to enhance crackling crispness. 

swap cider for pear juice for a different fruity note.

Ingredients:

1.2–1.4 kg pork loin, skin on or fat cap intact

olive oil

sea salt

freshly ground black pepper

2 fennel bulbs, sliced into wedges

2 leeks, sliced

2 sticks celery sliced

300 ml dry apple cider plus a splash for later

200 ml chicken stock

knob of butter

Method:

Preheat the oven to 220°c.

Rub the pork loin with olive oil, sea salt, and freshly ground black pepper to enhance crispiness.

Place the pork loin on a rack over a roasting tray. Roast for 20 minutes to crisp the skin, then reduce the temperature to 180°c and roast for an additional 40-50 minutes, or until the internal temperature reaches 63°c.

In a separate roasting tray, toss fennel, leeks, and celery with olive oil, salt, and pepper. Add a splash of cider. Roast alongside the pork for 30-35 minutes until caramelised.

Deglaze the pork roasting tray with 300 ml dry apple cider, scraping up any browned bits. Add chicken stock and reduce by half over medium heat. Whisk in a knob of butter for richness.

Let the pork rest, loosely covered with foil, for 15 minutes before slicing.

Slice the pork and serve with roasted vegetables and cider reduction sauce.