Pork loin with porky scratchings and cider gravy

Serves 8

Preparation time - 30 minutes

Cooking Time - 2:35

This clever technique gives you as much salty, crunchy crackling as possible, while still getting that tender, juicy pork.

Pork loin with porky scratchings and cider gravy


  • 2.5kg (8 cutlets) pork loin rack, French-trimmed, rind removed and reserved
  • 1 tablespoon sea salt, plus extra
  • 2 large sprigs rosemary, bruised
  • 500ml (2 cups) apple cider
  • 250ml (1 cup) chicken stock
  • 1 tablespoon brown sugar
  • 2 strips orange rind
  • 2 cinnamon sticks, bruised
  • 3 whole star anise, bruised
  • 25g butter, at room temperature
  • 1 tablespoon plain flour


Step 1

Preheat oven to 220C/200C fan forced. Cut rind into 2cm-thick strips. Sprinkle with salt. Set aside for 20 minutes. Place rind on a rack set over a roasting pan and roast, turning halfway, for 25-30 minutes or until golden. Transfer to a bowl. Season with sea salt. Reduce oven to 190°C/170°C fan forced.

Step 2

Secure rosemary on pork, between bones and flesh, with kitchen string. Season. Heat a frying pan over medium-high heat. Cook pork, fat-side down, for 5 minutes until browned. Transfer pork to a flameproof roasting pan. Roast for 1 hour. Baste with pan juices. Roast for a further 45 minutes or until just cooked through. Transfer to a platter. Cover loosely with foil. Set aside for 30 minutes, to rest.

Step 3

Meanwhile, discard all but 2 tbs fat from the pan. Add cider, stock, sugar, rind, cinnamon and star anise. Bring to a simmer over low heat. Simmer for 15 minutes or until reduced by half. Combine butter and flour in a small bowl until a smooth paste forms and whisk into gravy until smooth and combined. Cook, stirring, until thickened slightly. Season.

Step 4

Slice pork between the ribs and serve with the gravy and scratchings.

Visit taste.com.au for the original recipe.