Christmas Pork Roast with Emelia's Apple or Cranberry Sauce

Elevate your festive feast with a succulent pork roast, featuring irresistibly crispy crackling. Follow these steps to achieve perfection, whether using a traditional oven or an air fryer.

Ingredients:

• 1.5kg pork belly or pork shoulder, skin-on
• 2 tablespoons olive oil
• 1 tablespoon coarse sea salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Fresh rosemary sprigs (optional)
• Emelia’s Apple Sauce or Cranberry Sauce for serving

Preparation for Crispy Crackling:

1. Dry the Skin:

   • Pat the pork skin thoroughly with paper towels to remove moisture.
   • For optimal results, place the pork uncovered in the refrigerator overnight to allow the skin to dry out completely.

2. Score the Skin:

   • Using a sharp knife, carefully score the skin in parallel lines, about 1cm apart, without cutting into the meat.

3. Salt and Vinegar Rub:

   • Brush the skin with white vinegar; this helps to dry out the skin and promote crispiness.
   • Rub coarse sea salt into the scored skin, ensuring it penetrates the cuts.

Traditional Oven Method:

1. Preheat Oven:

   • Set to 250°C (482°F) for initial roasting.

2. Season the Meat:

   • Rub the flesh side with olive oil, garlic powder, smoked paprika, and place rosemary sprigs on top.

3. Roast:

   • Place pork on a wire rack over a roasting pan, skin-side up.
   • Roast at 250°C for 20-30 minutes until the skin starts to bubble and turn golden.
   • Reduce temperature to 180°C (356°F) and continue roasting for 1.5 to 2 hours, or until internal temperature reaches 70°C (158°F).

4. Rest:

   • Remove from oven and let rest for 15 minutes before carving.

Air Fryer Method:

1. Preheat Air Fryer:

   • Set to 200°C (392°F).

2. Season and Prepare:

   • Follow the same seasoning and preparation steps as above.

3. Cook:

   • Place pork in the air fryer basket, skin-side up.
   • Cook at 200°C for 25-30 minutes to crisp the skin.
   • Lower temperature to 160°C (320°F) and cook for an additional 30-40 minutes, or until internal temperature reaches 70°C.

4. Rest:

   • Let the pork rest for 10 minutes before slicing.

Serving Suggestion:

Slice the pork and serve with generous spoonfuls of Emelia’s Apple Sauce or Cranberry Sauce to complement the rich flavours of the meat.

Enjoy a delectable Christmas roast with perfectly crispy crackling, made effortless with Emelia’s finest accompaniments.