Roast pork, winter veg and savoury apple crumble

Roast pork, winter veg and savoury apple crumble

Taste of Australia
30 mins
Cooking time
95 mins
Stuart Scott

The key to good pork crackling is a good layer of fat under dry skin, so ideally begin this recipe the day before. Score the skin (or ask your butcher to do this) then place the pork, uncovered, in the refrigerator overnight to ensure the skin is dry and then be sure to rub salt well into the skin and the cuts between it. If all else fails, you can take the crackling off and crisp it up under a hot grill (broiler) or even in the microwave (see Lyndey’s note).


Quantity Ingredient
2kg boneless pork loin
2kg parsnips, peeled
800g sweet potato, peeled and cut into 3 cm chunks
2 tablespoons extra-virgin olive oil
freshly ground black pepper, to taste
125ml apple cider
500ml chicken stock
4 bunches broccolini, steamed, to serve

Savoury apple crumble

Quantity Ingredient
60g butter
1 small brown onion, finely chopped
1 small fennel bulb, finely chopped
1 teaspoon fennel seeds
70g hazelnuts, roughly chopped
1 tablespoon finely chopped sage
70g fresh sourdough breadcrumbs
2 small, firm tart apples, cored and thinly sliced
salt, to taste
freshly ground black pepper, to taste


  1. To prepare the pork, score the skin by making cuts 1 cm apart using a very sharp knife or Stanley (craft) knife. Even if your butcher has done this for you, it is often wise to add extra scores. Place the pork in a colander or on a wire rack in the sink and pour over a kettle full of boiling water. Dry the skin very well with paper towel then place in the refrigerator for a couple of hours or preferably overnight.
  2. Remove the pork from the refrigerator and check that the rind is dry and, if desired, use a hairdryer on the cold setting to ensure it is. Rub generously with salt, massaging it into the cuts in the skin. Leave at room temperature while the oven preheats to 230°C. Place the pork on a wire rack in a heavy baking dish and roast for around 30 minutes or until the skin begins to crackle.
  3. Meanwhile, line a large baking tray with baking paper. Cut the parsnips into chunks and remove the centre if woody. Place on the baking tray with the sweet potato, drizzle with oil and season with salt and pepper.
  4. If the skin goes all the way round the pork including underneath, turn the pork over after 30 minutes so the other side will become crisp. (Insert a meat thermometer if you have one.) Reduce the oven temperature to 190°C, place the sweet potatoes and parsnips in the oven and continue to cook for 30 minutes.
  5. To make the crumble, melt the butter in a medium saucepan. Add the onion, fennel, fennel seeds and hazelnuts and cook for 10 minutes or until the onion and fennel are soft. Add the sage, breadcrumbs and apple, season with salt and pepper and mix well. Spoon into a baking dish.
  6. If you turned the pork over to crisp the skin underneath, turn it over again. Increase the heat to 230°C and cook for a further 15 minutes. Test for doneness with the meat thermometer (the internal temperature should be 63–70°C for medium and 72–75°C for well done), or until the juices run clear. Remove the pork to a warm plate, cover loosely with foil and rest for 20 minutes. Place the crumble in the oven, reduce the heat to 200°C and leave the crumble and veg in to cook for 20 minutes while the pork rests.
  7. Pour out any excess fat from the pork baking dish, place over high heat on the stove and add the apple cider and chicken stock. Bring to the boil, scraping the base of the baking dish to dislodge the sediment. Reduce the liquid by about half. Season to taste with salt and pepper.
  8. To serve, carve the pork into slices, drizzle with the cider jus and serve with the crumble, winter veg and broccolini.


  • With all the wonderful flavour and texture going on here, try a pinot gris.

Lyndey’s note

  • Pumpkin (winter squash) can be used in place of the sweet potato. To crisp crackling in the microwave, put it on a couple of layers of paper towel, cover loosely with another couple of layers and microwave on High for 1–2 minutes. It will become crunchy as it cools. Repeat if the crackling is still not crunchy enough.
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