Traditional Roast Pork with Crackling and Applesauce

Traditional Roast Pork with Crackling and Applesauce
Staff Writer
Roast Pork
Kristin Perers

Roast Pork

You can’t have crackling without the pig skin, but sadly it has become quite difficult to buy a piece of pork with the rind still intact to make delicious crackling. It needs to be ordered ahead from the butcher, so do your bit and insist on getting it so that this essential part of the enjoyment of roast pork does not die out!

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10
Servings
813
Calories Per Serving
Deliver Ingredients

Ingredients

For the pork and stuffing

  • 6 pounds loin of pork with skin still on
  • 1 tablespoon butter
  • 3/4 cups chopped onion
  • 2 cups soft white breadcrumbs
  • 2 tablespoons chopped herbs like parsley, thyme, chives, marjoram, savory, perhaps very little sage or rosemary
  • Salt and freshly ground black pepper

For the gravy

  • 2 1/2 cups chicken stock, preferably homemade
  • Roux (optional)*
  • Fresh herbs (optional)
  • Roast potatoes, for serving
  • Applesauce, for serving

Directions

For the pork and stuffing

For really good crackling, score the skin at ¼-inch intervals running with the grain — let your butcher do this if possible, because the skin can be quite tough. (This will also make it easier to carve later.)

Sweat the onions gently in the butter for 5–6 minutes. When they are soft, stir in the breadcrumbs, freshly chopped herbs, and a little salt and pepper to taste. Cool.

Preheat the oven to 375 degrees. Put the joint, skin side down, on your work surface and sprinkle with salt and freshly ground pepper. Spread the stuffing over the meat, roll up tightly, and tie with cotton string. Season the rind with salt. Roast on a rack, allowing 28–30 minutes per 1 pound. Baste every now and then.

Just before the end of cooking time remove the pork to another roasting pan, return it to the oven and turn up the temperature to very hot — 450 degrees, to get crisp crackling. When the roast is cooked the juices should run clear. (You should never eat pork pink.) Put the pork onto a hot carving dish and let rest in a very cool oven while you make the gravy in the original roasting pan.

For the gravy

Spoon off the fat from the original roasting pan and add the chicken stock. Whisk to dissolve the deposits on the pan. Bring to a boil. Season and thicken with a little roux, if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and lots of applesauce.

Nutritional Facts

Total Fat
31g
44%
Sugar
10g
11%
Saturated Fat
10g
42%
Cholesterol
199mg
66%
Carbohydrate, by difference
48g
37%
Protein
86g
100%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Calcium, Ca
76mg
8%
Choline, total
208mg
49%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
90mg
28%
Niacin
25mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
885mg
100%
Riboflavin
1mg
91%
Selenium, Se
151µg
100%
Sodium, Na
1460mg
97%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
209g
8%
Zinc, Zn
5mg
63%

Roast Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Roast Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.