Roast Pork with Crispy Crackling and Cranberry Apple Glaze Recipe

Roast Pork with Crackling and Cranberry Sauce Glaze

Name: Roast Pork with Crispy Crackling and Cranberry Apple Glaze
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: Serves 8
Ingredients: 1 Ironbark Pork Boneless Pork Loin Roast; 2 tbsp The Olive Tree Extra Virgin Olive Oil; 1 tbsp Stonemill Salt; 2 cloves garlic, minced; 1/2 cup cranberry juice; 1/4 cup Oh So Natural organic apple cider vinegar; 2 tbsp cranberry sauce; 2 tbsp honey; 1 cinnamon stick

The crispy crunch of pork crackling is truly a sound (and taste) to behold! Achieve the perfect roast pork crackling every time with this handy recipe. Pair it with homemade apple and cranberry sauce glaze and you have yourself a winning combo! Find our Roast Pork with Cracking and Cranberry Sauce Glaze recipe below.

How to make Roast Pork with Crispy Crackling and Cranberry Sauce Glaze

Prep Time: 10 minutes | Cook Time: 2 hours | Serves: 8 | Rest: 15 minutes

Ingredients

1 Ironbark Pork Boneless Pork Loin Roast
2 tbsp The Olive Tree Extra Virgin Olive Oil
1 tbsp Stonemill Salt
2 cloves garlic, minced
½ cup cranberry juice
¼ cup Oh So Natural organic apple cider vinegar
2 tbsp cranberry sauce
2 tbsp honey
1 cinnamon stick

Method

1. Preheat oven to 220°C (fan-forced). Pat pork skin completely dry with paper towel.

2. Rub olive oil and sea salt into the scored rind. Massage salt well into cuts for maximum crackling.

3. Place pork on a rack in a roasting tray. Roast at 220°C for 20 minutes until the crackling starts to blister.

4. Reduce oven to 180°C and continue roasting for 1 ½ hours, or until internal temperature reaches 70°C.

Glaze: Meanwhile, make glaze: in a small saucepan combine cranberry juice, apple cider vinegar, cranberry sauce, honey, and cinnamon stick. Simmer for 10 minutes until thickened. Remove cinnamon stick before using.

5. Once pork is cooked, rest uncovered for 15 minutes to keep crackling crisp.

6. Slice pork and drizzle glaze over meat (avoid pouring directly on crackling so it stays crunchy).

7. Arrange slices on a platter with roasted apples, pomegranate seeds, and rosemary sprigs for a Christmas presentation.

Pro Tip: For extra crispy crackling, leave the pork uncovered in the fridge overnight before cooking. This dries out the rind so it blisters perfectly in the hot oven.

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Frequently asked questions about cooking Roast Pork with Crackling

How should I reheat roast pork with crackling?

When reheating roast pork with crackling, it’s best to use dry heat to ensure the meat doesn’t dry out and the crackling remains crispy. If you have an air fryer, this is a great way to achieve perfect reheated pork. Alternatively, you can do this in the oven – however, it is recommended to wrap the meat (but not the skin) loosely in foil to ensure it doesn’t dry out. Reheating should only take around 10-20 minutes depending on your cooking method.

How can I get good crackling on roast pork?

The most important things to consider when trying to achieve perfectly crispy pork crackling is ensuring the skin is dry, well salted, has deep scouring, and that intense heat is used when roasting.

How should I carve roast pork with crackling?

Before carving, ensure the meat has rested outside of the oven for 20-30 minutes. Then, you can choose to serve your pork roast slices with crackling attached or, you can slice the cracking off in a sheet, cut it up in shards, and slice the meat separately. The latter method is popular as it allows you to easily distribute an even amount of crackling to guests. Be sure to use a sharp bread knife for carving your roast pork as a standard knife can snag on crackling.