Main Course

Roast Pork Loin with Crackling served with Savoy Cabbage and Apple Sauce

Ingredients : 

For the Pork Loin:

-     -       One rolled Pork Loin with skin on – about 700grammes
-        Big pot of water
-        Flaky or fine sea salt
-        White pepper
-        Five spice powder
-        Light soy sauce (optional)
-        Rice Bran oil

For the Cabbage:

-     ½ Savoy cabbage

-     1 cup chicken broth

-     2 tablespoon oil

-     1 teaspoon salt

For the Apple Sauce:

-       -       2 ripe Red Delicious apples                   
   -      Water – about 1 cup
   -      Cinnamon powder

Method:

Roasting the Loin: 

1.  Heat a big pot of water, when boiled, put the pork loin in and blanch it till all scum come out.  If your pork loin is fresh, there may not be any scum, just blanch it for a couple of minutes anyway.
2. After blanching, rinse the pork loin with cold water and clean off the scum.
3. Pat dry the pork loin with paper towel.  Rub the meat side(s) of loin with the seasoning, the underside and both ends.
4. Rub a lot of salt on the skin side of the loin. Put the loin in the fridge overnight without covering.
5. Take the Loin out from fridge and wait for it to return to room temperature, check if the skin is dry enough, if not use a blow dryer to further drying it.
6. Meantime, preheat the oven in bake function 220C or fan bake/force 210C, usually takes 20 mins
7. When the preheating is completed, place the loin in a roasting tin or ovenproof plate and rub more salt and brush some Rice Bran oil on top of the skin evenly. Put the loin in the middle of the oven for roasting.
8. Check the meat frequently, but try not to open the oven unless you see the skin is not browning evenly, then you may need to turn your tin or plate.
9. Roast the loin for 20 mins, now the skin should be quite brown, turn it down to 200C or fan bake/force 190C and roast for another 25 mins.
10.  Take the loin out from the oven, transfer it to a plate and rest for at least 10 - 15 mins. The juice collected at the bottom of the plate while resting is very good for gravy.

Apple Sauce:

1. While the meat is roasting in the oven, prepare the apple sauce by peeling, core and dice the apples. Put the diced apple into a saucepan and put some water, about 1 cup, to just cover the apples. Bring the content to boil and reduce the heat to medium/low.
2.  Cook till the apples are very soft, use a masher to mash it ( you may not need to mash it if you use very ripe apples). Add cinnamon powder and let it cook till they all break down and reach the right consistency.  When ready, set aside for serving later.

Cabbage:

1. While the meat is resting, prepare the Savoy cabbage. Discard the tough leaves and the big stem.  Shred the rest of the cabbage.
2. Heat the wok/pan and put in 2 tablespoons of oil. When hot, stir fry the savoy cabbage for 1 minute. Pour in the chicken broth and fry till the cabbage is soft. Add salt to taste.
3. Serve the Pork Loin on the cabbage and with apple sauce on the side.

Hint:

Best to use very ripe apple. The riper it is, the easier to break down. Red Delicious is chosen because of the powdery texture when it is ripe.

Adjust the amount of cinnamon powder to your own taste.