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British

Roast Pork with Crackling

Roast pork loin with shattering crackling, apple sauce, roast potatoes and buttered cabbage.

  • Serves6
  • Dishes4
  • Total time2 hr 10 min
  • Hands-on1 hr 31 min
  • DifficultyHard
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Hand-drawn ink illustration of the dishes in Roast Pork with Crackling

Crackling is the whole game here, and it needs a long, hot start and a proper rest. That rest is your window for the potatoes to finish crisping and the cabbage to be buttered so nothing waits around getting cold.

To drink: A dry Riesling or a light Pinot Noir.

The 4 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time. here's how that works.

The meal, dish by dish

Roast pork loin

  • 1.6 kg pork loin, skin scored
  • Oil and salt
  • Fennel seeds
  1. Dry the skin thoroughly, rub with oil, salt and fennel
    Prep / hands 10–12 min Hands-on Prep ahead
  2. Blast the pork hot to start the crackling
    Oven 230°C 25–30 min Unattended
  3. Lower the heat and roast the pork through
    Oven 180°C 45–55 min Unattended
  4. Rest the pork while everything finishes
    Prep / hands 20–25 min Unattended
  5. Carve the pork and shards of crackling
    Prep / hands 6–8 min Hands-on

Apple sauce

  • 4 Bramley apples
  • Sugar
  • Butter
  • Splash of water
  1. Peel, core and chop the apples
    Prep / hands 6–8 min Hands-on Prep ahead
  2. Simmer the apples with sugar and butter to a rough sauce
    Stovetop 15–20 min Hands-on Prep ahead

Roast potatoes

  • 1.2 kg potatoes
  • Oil
  • Salt
  1. Peel the potatoes and cut into even chunks
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Parboil and rough up the potatoes
    Stovetop 14–16 min Hands-on
  3. Roast the potatoes until golden and crisp
    Oven 190°C 50–60 min Unattended

Buttered cabbage

  • 1 Savoy cabbage, shredded
  • Butter
  • Nutmeg
  1. Quarter, core and shred the cabbage
    Prep / hands 5–7 min Hands-on Prep ahead
  2. Steam or wilt the cabbage, then toss with butter and nutmeg
    Stovetop 8–10 min Hands-on