|Serves||4 to 6|
Culinate recipe editor’s note: I wasn’t able to find the cut recommended by the author, thus missing out on the crackling. That said, this was a delicious dish made with a large pork loin and served with roasted potatoes.
Slow-maturing, hardy varieties of pig, particularly Tamworth and Gloucester Old Spot, make an extraordinarily succulent roast. I like to rub their skin with a salt-and-rosemary paste to encourage it to turn into good crackling. Perry, the cider made from pears, has been made in the south of the country for 200 years and is undergoing a renaissance. I use dry apple cider — and apples instead of pears — when perry proves evasive.
Pork will produce more reliable crackling if the meat is dry before roasting. Leaving it unwrapped and in the open air for an hour will help.
|2||Tbsp. rosemary needles|
|1||Tbsp. sea salt|
|1||tsp. black peppercorns|
|5||Tbsp. olive oil|
|3||lb. rolled leg or loin of pork, scored|
|1||cup pear cider|
This content is from the book Ripe by Nigel Slater.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better