Hunter Valley Slow-Roasted Pork with Apples
Tender slow-roasted pork with crisp crackling, roasted Pink Lady apples, and rich pan juices made with Hunter Valley white wine.
- Prep
- 20 min
- Cook
- 190 min
- Total
- 210 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Deep roasting pan
- •Paper towels
- •Carving board
- •Sharp carving knife
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 42 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 680 kcal
Instructions
- 1
Preheat the oven to 220°C (200°C fan-forced).
- 2
Pat the pork skin thoroughly dry using paper towels.
- 3
Rub the skin evenly with olive oil, sea salt flakes, and crushed fennel seeds.
- 4
Scatter onion wedges, garlic cloves, and rosemary sprigs across the roasting pan base.
- 5
Place the pork on top of the aromatics and roast uncovered for 30 minutes until blistered.
- 6
Reduce the oven temperature to 160°C (140°C fan-forced).
- 7
Carefully pour the white wine and chicken stock into the pan without wetting the crackling.
- 8
Roast for 2 hours until the pork is tender when pierced.
- 9
Scatter the apple quarters around the pork and gently stir them into the pan juices.
- 10
Stir wholegrain mustard and brown sugar into the juices, then roast for another 40 minutes.
- 11
Transfer pork to a board and rest for 15 minutes before carving.
- 12
Skim excess fat from the pan juices and serve the apples and sauce with sliced pork.
Chef's tips
For the crispiest crackling, leave the pork uncovered in the fridge overnight to dry the skin before cooking. Never pour liquid over the crackling during cooking, as the steam will soften the crisp skin. If the crackling needs an extra crunch at the end, place the carved rind under a hot grill for two minutes.
Ingredient substitutions
- Hunter Valley dry Semillon → dry Pinot Grigio, Verdelho, or dry apple cider
- Pink Lady apples → Granny Smith apples or firm cooking pears
Storage
Store leftover carved pork, roasted apples, and pan juices in an airtight container in the fridge for up to 3 days.
Reheating
Reheat pork and apples in a baking dish covered with foil at 160°C until piping hot, crisping crackling separately under the grill.
Common mistakes to avoid
- •Pouring liquid directly over the pork rind, which destroys the crackling.
- •Adding apples at the start of cooking, which makes them collapse into mush.
- •Carving the pork immediately without resting, causing juices to drain away.
Serving suggestions
Cooked Hunter Valley Slow-Roasted Pork with Apples?
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