2 kg pork loin
2 tbsp salt flakes
2 tbsp olive oil
4 granny smith apples
1 tsp Chinese 5 spice
2 tbsp butter
Pinch of salt flakes
- Remove all packaging from the pork and pat dry with paper towel. Place in the refrigerator uncovered for at least 24 hours to allow the skin to dry out.
- Preheat oven on Moisture Plus at 250°C with 1 manual burst of steam. Using your hands, rub the oil and salt into the pork.
- Place the pork on a grilling and roasting insert on a multi-purpose tray and insert the food probe into the thickest part of the meat, making sure the food probe is fully inserted.
- Place the pork into the oven on shelf position 2. Select a core temperature of 60°C, releasing the burst of steam immediately. Set the minute minder for 30 minutes.
- Once the minute minder has sounded, reduce the temperature to 160°C and continue to cook until the core temperature is reached.
- Once the pork is cooked, remove from the oven and allow to rest for at least 20 minutes before serving.
- Peel, core and dice the apples.
- Place the apples into an unperforated steam container with the Chinese 5 spice, butter and salt.
- Place into the steam oven and Steam at 100°C for 15 minutes, or until the apple is completely soft.
- Process the apple with a stick blender, until you have reached the desired consistency, transfer the contents into a bowl and keep to the side until ready to serve.
- Carve the pork with a serrated knife to enable easier slicing through the crackle, place pork on a large platter and serve with the apple sauce.
Hints and tips
- When purchasing pork, try to purchase a piece that is not stored in plastic packaging, as this will have a drier skin, which will result in a crispier crackle.
- If pork has been in plastic packaging for too long, it can be nearly impossible to generate a good crackle. Allowing the skin to dry out in the refrigerator for a day or two prior to roasting is a crucial step. The pork can be left up to 3 days uncovered, the longer it is left, the better the crackle will be.