It’s almost winter down here in Australia, which means it’s the perfect time to cook up a big, juicy roast pork with an insanely crispy crackling. We’ll also whip up some delicious sides to go with it.

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Roast pork loin
– pork loin
– salt
– 1 tbsp peanut oil

Method
1. Score the pork skin every 1cm, just through the skin and into the fat – you don’t want to score the muscle.
2. Tie the loin with butcher’s string, this will help the loin to keep its shape and cook evenly.
3. Place the pork onto a tray with a rack under it and then cover the skin side of the pork with lots of salt. Put it into the fridge overnight, at a minimum, but 24 hours is better.
4. When ready to roast, preheat the oven to 230c.
5. Brush off all the salt and pat dry the skin with a paper towel. Then brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f).
6. Let the pork rest for at least 15 minutes before carving.

Red cabbage
– 1/2 head red cabbage, sliced thin
– 50g butter
– 1 cinnamon stick
– 1 star anise
– 2 tbsp maple syrup
– 2 tbsp apple cider vinegar

Place everything in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender.

Apple butter
– 4 Granny Smith apples
– 50g butter
– 2 tbsp sugar
– 2 tbsp apple cider vinegar
– 1 star anise
– 1 cinnamon stick

Place all the ingredients into a pot and over medium-low heat, cook down slowly for 1.5 hours.

Once cooked, puree and optionally add another knob of butter during this process.

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