Crispy Pork Roast with Fresh Apple Slaw

How to make Crispy Pork Roast with Fresh Apple Slaw

Prep Time: 10 minutes        |        Cook Time: 1 hour 20 minutes to 1 hour 50 minutes        |        Serves: 4

Ingredients

• Ironbark Pork boneless pork loin roast
• 1 tbsp Pure Vita vegetable oil
• Table or cooking salt
• 400g The Fresh Salad Co fine shredded slaw
• 2 pink lady apples
• 2 spring onions
• Small handful fresh dill
• 3 tbsp Oh So Natural organic apple cider vinegar
• 1 tsp Colway dijon mustard
• 1 tsp Bramwells honey
• 6 tbsp The Olive Tree olive oil
• Salt and pepper, to taste

Method

1. Preheat your oven to 240°C (220°C fan-forced). Boil the kettle.
2. Remove pork from the packaging and place in the sink on a wire rack (or use a deep tray with a wire rack on top) and carefully pour the boiled water over the skin-side of the pork.
3. Pat the pork dry with paper towel – especially the skin.
4. Score the skin with a sharp knife, taking care not to cut too deep and into the meat.
5. Rub salt generously over the skin and into the cuts.
6. Place the pork on a wire rack in a roasting tray, skin-side up.
7. Place in the oven and cook for 20-30 minutes to start the crackling process.
8. Reduce the oven temperature to 180°C (160°C fan forced) and continue cooking for about 1 to 1 ½ hours depending on the weight of your pork (approximately 25 minutes per 500g).
9. If you have a meat thermometer, check the internal temperature. The pork is cooked at 63°C for medium but you can go higher for more well done, as desired.
10. Remove the pork from the oven and cover loosely with foil. Let it rest for 15 minutes before carving, to allow the meat to settle and juices to redistribute.
11. Wash, de-core and cut the apples in half, lengthways, then finely slice lengthways.
12. Pick the dill leaves and stack them together. Slice them finely, leaving a few nice, small leaves for garnish.
13. Finely slice the spring onions.
14. In a medium-sized bowl mix the vinegar, mustard and honey together. Then slowly drizzle in the oil while whisking. Season and adjust flavours to taste.
15. Just before you carve the roast, mix all the salad ingredients together and add desired amount of dressing.

Option: You can swap out dill fronds for mint leaves.