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Raidis Estate

Raidis Estate
2 February 2018 | Raidis Estate

Roast Pork with awesome crackle!

Roast Pork with awesome crackle!

We make our wines to be shared with the best of company, delicious food, and to create memories that last a lifetime. There is no denying we love a good feed, and who doesn’t love delicious roast meat? There is something magical about a roast with family and friends that warms the heart.

And if you are going to have a roast, pork is a great option… but it’s a must to have some crunchy crackle to accompany it.

We think a Pork Roast goes perfectly with our elegant and smooth Wild Goat Shiraz. This wine shows great complexity and is a great example of a cooler climate Shiraz.


Here’s a little recipe to get you started.


What You’ll need


2kg (1.8-2.2kg) loin of pork
2 tbsp olive oil
4 tbsp sea salt
1 tspn freshly ground black pepper
2 onions, peeled and thickly sliced
2 apples, sliced thickly in rounds
2 tbs plain flour
50ml white balsamic vinegar or apple cider vinegar
1 cup (250ml) chicken stock



Remove the pork from the fridge and use a sharp knife to score the skin of the pork at 1cm intervals. Rub the oil into the skin and then the sea salt and black pepper. Make sure you push some salt into the slits. It is a lot of salt but does ensure fab crackling.


Preheat oven to 220°C (200°C fan-forced). Place the onion rounds in the middle of a large baking dish and place the pork on top. Roast for 30 minutes, then reduce the heat to 200°C (180°C fan-forced) and roast for another 30 minutes.


Remove roast from oven, baste pork and arrange apple slices around pork. Roast for another 20 minutes until apples are tender. At this point, if the crackling has not crackled, increase the oven temperature or turn on the grill and crisp for 5 minutes.


Remove pork and apples from oven and rest on a plate for 10 minutes before carving. Use an oven mitt to tilt the baking dish, so all the fat runs to one corner, spoon off most of the fat, leaving only 2 tbsp. Heat the dish over a hot plate, stir in plain flour and use a wooden spoon to dislodge all the yummy roasted bits.


Pour in white balsamic vinegar, chicken stock and any juices that have collected under the pork. Stir until thickened.

Serve the carved pork with the roasted onion rings, apples and gravy. Roasted potatoes and steamed green beans make a perfect accompaniment.






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