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This is seriously good and you get the hint of apple in the meat from the cider.
What you need
1.5kg pork loin
1 bottle apple cider
Course salt
2 Thyme sprigs
1 large onion quartered
1 large carrot roughly chopped
2 sticks celery roughly chopped
The process
Preheat the oven to 220 celsius.
Remove the skin from the pork and set aside. Sprinkle the outside of the pork with course salt, place in an oven proof dish and pour in the cider.
Cook at 220 for 1/2 an hour, then reduce the heat to 160 celsius, add the vegetables and thyme and cook for a further 1 hour. Remove from the dish and set aside for about 20 minutes while you make the gravy from the remaining liquid.
Crackling – Score the skin diagonally with a sharp knife and pour boiling water over it. (It will shrink and go whitish) Pat dry with a cloth, sprinkle with salt and place under the grill to crisp up.
This is so delicious and tender and has a hint of the apples from the cider.
Ultimate meat cookbook
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Hi Abby, You don’t need to boil first but depending on the pickling I would rinse the skin under cold water, dry it thoroughtly and score the skin with a sharp knife, season and then roast at 190 Celsius for (40 minutes per kg) It is often good to roast at 220 for the first 30 minutes or so and then turn down to 190. This will help crisp up the skin.
I need a little help? I bought a pickled pork neck the other day, thought ill try something a bit different but have no idea how to prepare it. Do I have to boil it in the bag first or can I braai/roast it immediately or do I have to boil it first then roast it. How long must it cook? I am totally lost as I have never cooked pickled meat before. What will give it flavour as I love using fresh herbs and spices. Do you have any tips for me? I have tried looking on the internet but I’m just more confused!
Please help…?