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Suggest a better descriptionSeasoning rub: preheat the oven to 180C/350F. Puree the garlic, sage, salt and pepper in a food processor until it forms a paste. Spread the paste on the cut surface of the roast and up into the bone cavity - this will let the flavours penetrate the meat while it roasts. Place the prepared roast on a rack and close the open end with metal skewers. Lace it up with butchers twine and tie securely. Outer crust seasoning: rub the salt and caraway seeds into the incisions in the rind. Place the roast on its rack in a roasting pan, pour in 2 cups of water and bake for 2 1/2 hours or until the internal temperature measures 180C/350F. Throughout the baking process, check to make sure there is water in the bottom of the pan. Remove from the oven, transfer the roast to a cutting board, and let it rest for 20 minutes. Reserve the pan juices. Make cracklings by cutting of the rind and scraping off the white layer of fat from inside. Put the rind on a baking sheet and cook until the grill until it becomes really crisp, about 5 minutes. Remove from the grill, cut off all the surface fat and discard. Cut the cracklings into 4 x 2" pieces. Put the roasting pan with the reserved pan juices on to the hob. Add the apple juice, bring to a boil then pour through a sieve into a fat strainer. Let set for a few minutes until the fat has floated to the surface. Pour the fat-free juice from the strainer into a small saucepan. Bring the liquid to a boil, remove from the heat, stir in the arrowroot slurry, return to the heat and boil to thicken and clear (about 30 seconds). To serve, put three slices of pork and one piece of crisp crackling on each plate. Ladle with gravy and garnish with a sprinkle of parsley. Serve with roast potatoes and brussel sprouts.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 10 | ||
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Calories: 27 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.5mg | 1 % | |
Potassium 75mg | 2 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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