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Photo of Roast pork with crackling and roasted apples by WW

Roast pork with crackling and roasted apples

Total Time
1 hr 40 min
15 min
1 hr 25 min
Sweet roasted apples and crunchy pieces of salty crackling will make this the roast with the most.


Fennel seeds

½ tsp, crushed

Fresh rosemary

2 tsp, chopped

Olive oil

1 tsp

Pork loin chop, raw

1200 g, (4-cutlet pork rack) rind on, scored


½ tsp, (flakes)

Green apple, unpeeled

4 small, (Granny Smith)

Apple juice no added sugar

cup(s), 80ml

Chicken stock

cup(s), 80ml


2 tsp


  1. Preheat oven to 220°C or 200°C fan-forced. Combine fennel, rosemary and oil in a small bowl and season with salt and freshly ground black pepper. Rub mixture over pork meat (not the rind). Lightly spray rind with oil and sprinkle with sea salt. Place pork in a large flameproof baking dish, rind-side up, and bake for 30 minutes.
  2. Meanwhile, score 3 shallow lines around the middle of each apple. Lightly spray with oil.
  3. Reduce oven to 180°C or 160°C fan-forced. Arrange apples around pork and bake for 45 minutes or until pork is cooked through and apples are tender. Place pork on a chopping board and remove crackling and fat. Discard fat. Transfer pork meat to a plate. Cover with foil and set aside to rest for 10 minutes before cutting into cutlets. Transfer apples to a plate. Cover to keep warm.
  4. Preheat grill on high. Place crackling on a baking tray and grill for 1–2 minutes or until crisp. Scrape and discard any fat from underside of crackling. Coarsely chop crackling.
  5. Combine juice, stock and cornflour in a small bowl. Drain fat from baking dish. Place dish over medium heat. Add juice mixture and cook, stirring, for 1–2 minutes or until slightly thickened. Serve pork with crackling, apple gravy and roasted apples.


SERVING SUGGESTION: Steamed pumpkin and cauliflower, plus green peas.TIPS: Crush fennel seeds using a mortar and pestle. Alternatively, use ¼ tsp ground fennel.Ask your butcher to score the pork rind. Alternatively, use a very sharp knife to cut parallel lines, about 1cm apart, through the rind, taking care not to cut all the way through to the meat.