Saltbush Roast Pork Roll with Crispy Crackling

Saltbush Australian Native 12g

$5.00
Allspice berries ground (pimento) 35g

$3.45

PREP TIME

20 minutes

COOK TIME

120 minutes

YIELDS

8-10

Ingredients

2 – 2.5 kg boneless pork loin, butterflied
1/2 tbsp The Spice People’s Native Pepper Berries- crushed in a mortar and pestle
1 tbsp The Spice People’s Native Saltbush
1/2 tbsp The Spice People’s Peppermint Gum
4 garlic cloves
Olive oil
Salt
2 green apples, sliced in 2cm rounds
1 brown onion, sliced in 2cm rounds

Directions

Remove your pork from the bag the night before and place it rind side up in the refrigerator to dry the skin. Preheat your oven to 220C/200C fan-forced. Add the saltbush, peppermint gum and pepper berries, garlic, and a drizzle of olive oil into a mortar and pestle and pound until they form a paste. Lay your pork loin out flat, skin-side down, and massage the paste all over the underside of the meat.
Fold the pork back over into a roll shape and tie with butchers twine in 5cm intervals so it’s nice and secure. Keep your knots underneath for presentation.
Lightly oil the base of a roasting tray and layer the onion and apple slices – this creates a trivet for the pork to cook on to both avoid too much direct heat on the pork meat and overcooking, as well as creates flavourful steam to permeate and moisten the meat as it cooks.
Pat the skin nice and dry with a paper towel. Drizzle a small amount of olive oil over the skin with a generous pinch of salt and massage it well into the skin. Lay your pork roll on top of the trivet.
Place in the preheated oven and cook for 20-30 minutes, to create a nice browning on the outer skin. Reduce the oven to 190c degrees/170 fan forced, and cook for a further 40 minutes per kilo, which will be just under 2 hours for this size loin. When done, remove the pork from the oven and rest for at least 20 minutes before carving a serving. Top tip – carve the pork with a serrated knife to cut through the crackling, or remove the crackling cap before slicing and serve separately. Serve with your jammy apples and onions and enjoy!