3.2 kg pork loin rack roast, French trimmed, skin on
3 Tbsp extra virgin olive oil
3 tsp fine salt
2 red onions, cut into thick rings
2 bulbs garlic, halved crossways
sage leaves and black pepper to season
Apple and raisin chutney
5 small Granny Smith apples, peeled, cored, cut into thin wedges
2 small red onions, thinly sliced
1 cup caster sugar
1 cup raisins
350 ml apple cider vinegar
1 bay leaf
1 cinnamon stick
freshly ground black pepper to season
- To make Apple and raisin chutney, put all ingredients in a large saucepan and cook over medium-low heat, for about 40 minutes, stirring occasionally until thick and syrupy. Set aside to cool in pan, then transfer to a bowl and cover with plastic wrap. Chill for 1 hour, or overnight if preferable. Remove cinnamon stick and bay leaf.
- Meanwhile, line an oven tray with plastic wrap, then 2 layers of paper towel. Sit pork on top and pat skin dry with additional paper towels. Chill uncovered for at least 8 hours or overnight to allow skin to dry out.
- Preheat oven to 250ºC fan forced (270ºC conventional). Line a large roasting pan (large enough for pork to sit in) with foil and baking paper, then sit a wire rack inside.
- Use a utility knife or small sharp knife to score pork skin in parallel lines, about 8mm apart, two thirds of the way deep into the fat layer, making sure not to cut all the way through into the meat.
- Rub oil onto skin, then rub in salt, getting it between the slits. Transfer pork to prepared pan, facing skin side up.
- Roast for 25 minutes. At this point the skin will have begun to blister. Reduce heat to 170ºC fan-forced, add onions and garlic to tray and roast for a further 20 minutes, then increase oven to 230ºC and roast for a further 20 minutes or until rind is well blistered. Set aside for 20 minutes to cool slightly. Serve pork with roast onion and garlic, with chutney on the side, garnished with fresh sage.