“Oh, Danny boy, the pipes, the pipes are calling
From glen to glen, and down the mountain side.
The summer’s gone, and all the roses falling,
It’s you, it’s you must go and I must bide.”
Reg, my step-grandfather, would sing this song with Derek Burton, in the pub in Wales where he, Dol and Fred moved to back in the 1980’s. When I hear this song, it conjures memories of a warm fire, flowing glasses, spirited conversation…..and a packet of pork scratchings.
This recipe is one of the best for pork loin with a good layer of fat ready for making pork crackling. Get the family together and enjoy. An absolute treat.
1 kg (2lb 3oz) piece of boned pork loin, the skin removed and reserved * salt & freshly ground black pepper * 2 tbsp mustard * 1 tbsp flour * 310ml (10 floz) cider or apple juice * 455g (1 lb) Bramley apples, peeled and cored * 3 tbsp water * 15g (½oz) caster sugar * ¼ tsp cinnamon * 15g (½oz) butter
To make the crackling, pre-heat the oven to 200°C/400°F/Gas 6. Score the skin of the pork and sprinkle with salt. Place on a wire rack on a baking tray and roast for 40 minutes until the crackling is golden brown and crispy. Roast the pork. Season the loin of pork well with salt & pepper. Sprinkle on the mustard and massage into the meat. Place in a roasting tin and roast in the centre of the oven for 20 minutes. Reduce the oven to 190°C/375°F/Gas 5 and cook for a further 50 minutes until the meat is a good colour and the juices run clear. Remove from the roasting tin and place on a warmed plate, cover with foil and then a clean tea towel. Allow to rest in a warm place.
To make the gravy, drain the fat from the roasting tin and place the tin on a low heat on the stove. Sprinkle in the flour, whisk into a smooth paste. Add the cider or apple juice a little at a time, until you have a smooth gravy. Add salt & pepper, then allow to reduce to a gravy consistency. Serve in a warmed jug with the pork.
To make the apple sauce, cook the apples, water and caster sugar in a saucepan over a low heat, stirring occasionally. Add the cinnamon and butter, then blend with a hand mixer into a smooth paste. Serve with the pork.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.