Crispy Crackling Pork with Sticky Bourbon Apples

Instructions

1. Pre-heat oven to 250°C.
2. Pat pork rind dry with paper towel. Using a very sharp knife or Stanley knife, score rind at 1cm intervals, cutting into the fat to allow it to drain, but not cutting right through to the flesh. Place pork on a wire rack in a large baking dish. Rub rind with oil, then rub in salt.
3. Roast pork for 40 mins or until skin blisters. (Your oven will smoke, but don’t panic – you need this strong heat for really great crackling; the rind will not blister after this stage.) Reduce oven to 180°C.
4. Roast the pork for a further 40 mins or until pork is just cooked through.
5. Meanwhile, combine sugar and bourbon in a medium baking dish. Add apple and onion; stir to coat. Roast in oven for the last 25 mins of pork cooking time.
6. Serve pork with sticky bourbon apples.

• Servings : 8
• Ready in : 110 Minutes
• Course : Dinner, Lunch
• Ingredient : CSR Brown Sugar