Roast pork loin with crackling recipe
 Crunchy pork crackling is a satisfying treat that really makes Sunday special. 500ml/18fl oz boiling water1 small rack free-range pork loin, bone in, skin on and scored6 garlic cloves, crushed3 tbsp fennel seeds2 tbsp olive oil2 lemons, zest only3 fennel bulbs, sliced horizontally into quarters3 onions, sliced horizontally into quarterssalt and freshly ground black pepper 500ml/18fl oz boiling water 1 small rack free-range pork loin, bone in, skin on and scored 6 garlic cloves, crushed 3 tbsp fennel seeds 2 tbsp olive oil 2 lemons, zest only 3 fennel bulbs, sliced horizontally into quarters 3 onions, sliced horizontally into quarters salt and freshly ground black pepper 40g/1½ oz unsalted butter4 apples, cored and cut into wedges2 sprigs fresh thyme1 bay leaf20g/½oz golden caster sugar1 tbsp cider vinegar 40g/1½ oz unsalted butter 4 apples, cored and cut into wedges 2 sprigs fresh thyme 1 bay leaf 20g/½oz golden caster sugar 1 tbsp cider vinegar 2 tbsp olive oil 1 large head cavolo nero, leaves removed and stalks discarded 2 tbsp olive oil 1 large head cavolo nero, leaves removed and stalks discarded Method To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Preheat the oven to 240C/220C Fan/Gas 9. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6.Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C.Leave to rest for at least 40 minutes–1 hour before carving.To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted.Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero. To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6. Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C. Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C. Leave to rest for at least 40 minutes–1 hour before carving. Leave to rest for at least 40 minutes–1 hour before carving. To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted. Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero. Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero.