Crispy Crackling Roast Pork with Apple Butter, Mustard Mash, Braised Red Cabbage & Roasted Fennel

Ingredients

• 2.5 kg Pork Loin (with skin) (Score skin in a crosshatch pattern, tie with butcher's twine)
• 3 tbsp Coarse Salt (Heavy initial seasoning and final crackling salt)
• 2 tbsp Olive Oil (For oiling the underside of the pork and fennel)
• 2 large Fennel Bulbs (Trim root, quarter, keep flat side down)
• 4 medium Granny Smith Apples (Core and dice into ~2 cm cubes, skins left on)
• 100 g Caster Sugar
• 60 ml Apple Cider Vinegar
• 200 g Unsalted Butter (Divided: 100 g for apple butter, 50 g for cabbage, 50 g for mash)
• 1 Cinnamon Stick
• 1 tsp Ground Cinnamon
• 2 Star Anise
• 0.5 head Red Cabbage (Core removed, shredded thin (chiffonade))
• 2 tbsp Maple Syrup
• 1 tsp Black Pepper (Freshly ground)
• 2 tbsp Seeded Mustard
• 100 ml Milk (Whole milk preferred for richness)
• 1.5 kg Yukon Gold Potatoes (Peel and cut into even chunks)
• 1 roll Butcher's Twine (For tying the pork loin)

Instructions

1. Score the pork skin

   Using a sharp knife, cut a cross‑hatch pattern through the skin into the fat layer, being careful not to cut into the meat.

   Time: PT5M

2. Tie the pork

   Wrap butcher's twine around the loin 5‑6 times, spacing the loops evenly to hold the shape.

   Time: PT5M

3. Initial dry‑brine

   Generously coat the entire pork with coarse salt, then place on a wire rack set over a tray and refrigerate uncovered overnight.

   Time: PT5M

4. Remove excess salt and dry skin

   Brush off the surface salt, then pat the skin dry with paper towels. Use a pastry brush to get into the scored lines.

   Time: PT10M

5. Oil and season the underside

   Lightly drizzle olive oil on the meat side (not the skin) and sprinkle a little salt. This helps the skin stay dry and the meat stay moist.

   Time: PT5M

6. Final salt on the skin

   Sprinkle a thin layer of coarse salt over the skin, then drizzle a little more olive oil over the skin to act as a binder.

   Time: PT5M

7. Initial high‑heat roast

   Place the pork on the wire rack, skin side up, on a tray. Roast in a pre‑heated oven at 230 °C for 30 minutes.

   Time: PT30M

   Temperature: 230°C

8. Reduce heat and continue roasting

   Lower oven temperature to 180 °C and roast for an additional 1 hour 10 minutes, or until the internal temperature reaches 65 °C (150 °F).

   Time: PT1H10M

   Temperature: 180°C

9. Prepare apple butter (while pork roasts)

   Dice apples into ~2 cm cubes. In a saucepan, combine apples, caster sugar, apple cider vinegar, cinnamon stick, ground cinnamon and 100 g butter. Simmer on medium heat, stirring every 5 minutes, until the mixture turns a deep amber and the apples are completely broken down (about 1 hour 30 minutes). Blend with a stick blender until smooth, then stir in an extra 20 g butter for shine.

   Time: PT1H30M

10. Braise red cabbage (while pork roasts)

    Shred the red cabbage thinly. In a medium saucepan with a lid, melt 50 g butter, add cabbage, 2 star anise, 1 tsp ground cinnamon, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, salt and pepper. Cover and simmer on low, stirring occasionally, until tender and glossy (about 45 minutes).

    Time: PT45M

11. Roast fennel (concurrent with pork)

    Trim the root ends, quarter the bulbs, and place flat side down on a lined baking sheet. Drizzle with olive oil, season with salt, and roast in the same oven (after the initial 30 min high heat) for about 1 hour 20 minutes, until caramelised and fork‑tender.

    Time: PT1H20M

    Temperature: 180°C

12. Boil potatoes

    Place peeled potato chunks in a pot of salted water. Bring to a boil and cook until fork‑tender, about 20 minutes. Drain and return to the pot.

    Time: PT20M

13. Mash potatoes with mustard

    Add 50 g butter, 100 ml milk and 2 tbsp seeded mustard to the hot potatoes. Mash with a potato masher or ricer until smooth and creamy. Season with salt and pepper to taste.

    Time: PT10M

14. Rest the pork

    Remove the pork from the oven, transfer to a cutting board or rack, and let rest uncovered for 15 minutes. This allows juices to redistribute and the skin to dry further.

    Time: PT15M

15. Final grill for extra crackling

    Increase oven to grill/broil setting (≈100 % power). Place the pork back in the oven, skin side up, and grill for 2‑10 minutes, watching constantly, until the crackling puffs up and turns deep golden.

    Time: PT5M

16. Carve and plate

    Using a bread knife, slice through the crackling, then finish with a chef’s knife for the meat. Arrange slices on a platter with a mound of mustard mash, a side of braised red cabbage, roasted fennel wedges, and a spoonful of apple butter.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

6 g

Ingredient Substitutions

• Instead of Pork Loin (with skin): Pork Shoulder Roast
• Instead of Coarse Salt: Kosher Salt
• Instead of Olive Oil: Vegetable Oil
• Instead of Fennel Bulbs: Leeks
• Instead of Granny Smith Apples: Honeycrisp Apples
• Instead of Caster Sugar: Granulated Sugar
• Instead of Apple Cider Vinegar: White Wine Vinegar
• Instead of Unsalted Butter: Margarine
• Instead of Red Cabbage: Savoy Cabbage
• Instead of Maple Syrup: Honey
• Instead of Seeded Mustard: Dijon Mustard
• Instead of Milk: Cream
• Instead of Yukon Gold Potatoes: Russet Potatoes
• Instead of Butcher's Twine: Kitchen string

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Butcher's Twine
• Wire Rack
• Roasting Pan / Tray
• Oven
• Saucepan (medium)
• Stick Blender
• Potato Masher or Ricer (Mooli)
• Mixing Bowl
• Basting Brush or Pastry Brush
• Meat Thermometer
• Grill Setting (or broiler) (optional)

Critical Steps — Do Not Skip

• Scoring the pork skin deeply without cutting into the meat
• Ensuring the skin is completely dry before the high‑heat start
• Initial 30‑minute blast at 230 °C for crackling formation
• Monitoring the grill step closely to avoid burnt skin

Chef Tips from the Video

• Use a kitchen torch instead of the grill for an even, quick crackling finish.
• Add a pinch of smoked paprika to the salt on the skin for a subtle smoky note.
• For extra depth, finish the apple butter with a teaspoon of brandy.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 3 days.

Freezer: Pork and apple butter freeze well for up to 2 months; reheat gently.

Room temperature: Do not leave cooked pork at room temperature for more than 2 hours.

Make-Ahead Tips

• Apple butter can be made 2 days ahead and reheated gently.
• Braised red cabbage improves in flavor after a few hours; make it earlier in the day.
• Pork can be brined overnight as described; the rest step can be extended to 30 minutes if needed.