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Roast Pork with Crackling, Roasted Vegetables and Apple Sauce
Courtesy of Australian Pork
2 hours 20 minutes
1.8-2kg Scottsdale Pork roast, boneless, rind on
1 cup apple sauce
¼ teaspoon cinnamon
½ lemon, zested
Preheat oven to 240°C.
Pat pork roast dry with paper towel and score the rind with a Stanley knife or scalpel finely if it has not already been done.
Rub the surface of the rind with a little oil and sea salt.
Place the pork roast into a large baking dish and roast in the preheated oven at 240°C for 40 mins then reduce the temperature to 180°C for 30-35 minutes per kg. Roast until the juices run clear. Allow to stand in a warm place for 20 mins prior to serving.
Meanwhile, combine the apple sauce, cinnamon, and lemon zest in a small saucepan and heat over a low heat until the mixture boils. Reduce the heat and simmer for 5 minutes. Serve warm.
Serve pork roast on a large platter with roasted vegetables, steamed greens and apple sauce to carve at the table.