Roasted pork just isn’t complete without crackling. To make sure it’s perfect, dry the fat thoroughly with paper towel before adding the rosemary and salt and put it straight into a pre-heated oven.
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Ask your butcher to roll and tie the pork at 2cm (¾-inch) intervals for you, and to score the rind, if it isn’t already done. Serve with apple sauce. Buy ready-made apple sauce from the supermarket or make your own by cooking coarsely chopped, peeled apples with a little water in a small saucepan for about 10 minutes or until apple is soft. Stir in sugar and ground cinnamon to taste.Note