Crispy Crackling Pork with Sticky Bourbon Apples
Prep: 5 mins
Cook: 105 mins
Servings: 8
Pork and apples go together like Christmas and Santa. Guarantee a crispy cracking on your pork with this triple tested Australian Women’s Weekly recipe. Serve it with the sticky bourbon apples for a perfect pairing.
Ingredients
- 2.2kg rack of pork
- 2 tbsp olive oil
- ½ cup (110g) CSR Brown Sugar, firmly packed
- ½ cup (125ml) bourbon
- 4 medium Pink Lady apples (600g), quartered
- 4 medium red onions (680g), cut into eighths
Method
- Pre-heat oven to 250°C.
- Pat pork rind dry with paper towel. Using a very sharp knife or Stanley knife, score rind at 1cm intervals, cutting into the fat to allow it to drain, but not cutting right through to the flesh. Place pork on a wire rack in a large baking dish. Rub rind with oil, then rub in salt.
- Roast pork for 40 mins or until skin blisters. (Your oven will smoke, but don’t panic – you need this strong heat for really great crackling; the rind will not blister after this stage.) Reduce oven to 180°C.
- Roast the pork for a further 40 mins or until pork is just cooked through.
- Meanwhile, combine sugar and bourbon in a medium baking dish. Add apple and onion; stir to coat. Roast in oven for the last 25 mins of pork cooking time.
- Serve pork with sticky bourbon apples.
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