Preheat oven to 220 C you need a roasting pan with lid
1 ,5 kg Piece pork loin roast (skin on), washed and dried. Score the skin and fat with a sharp knife. Dab the skin of pork with white vinegar with a paper towel. Let dry for a few minutes.
In a mortar and pestle grind the spices *- * together, once ground add olive oil and lemon juice and stir. Rub the wet marinade into the pork roast well and place in roasting pan at room temperature for 1 hour.
*2 garlic cloves chopped
*Pinch of ground cloves
*1/2 teasp caraway seeds
*1 tsp garlic powder
*1/2 teasp dried chilli flakes
*1 tbsp thyme
*Black peppercorns and coarse salt according to your taste
2 tbsp olive oil
2 tbsp lemon juice
2 sliced onions
4 carrots sliced
1 1/4 cups Apple cider ( I used Hunters Dry optional ) you may use chicken stock
Arrange the onion slices and carrots in a roasting pan and place the roast on top. Cover with lid. Roast for 30 minutes.
Reduce oven temperature to 170 C, pour the cider/stock over the meat then roast for approx 1 hour uncovered or until the pork is tender and cooked through and there are no running juices when pierced.
The crackling should be crisp.
If requiring a crisper skin turn up the heat to 220 C and grill for a further 5 to 7 minutes. Rest the pork uncovered for 20 minutes then carve into slices and serve with gravy made from juices in the pan.
Check for seasoning.
Recipe adapted from Master Chef Australia
Prepared, tried and tested by: Gail Haselsteiner
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