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Ingredients
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1kg Coles pork loin roast
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Olive oil
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Sea salt
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2 tablespoon maple syrup
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1 tablespoon water
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1 tablespoon lemon juice
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3 large granny smith apples, peeled, cored, cut into 1–2cm pieces
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1/4 cup mint leaves, finely chopped
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8 ciabatta rolls
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Butter, for spreading on rolls
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8 small iceberg lettuce leaves, washed and dried, torn
Method
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1Preheat oven to 220C (200C fan-forced). Rub pork evenly and liberally with oil and salt. Place on a rack lined with foil in a roasting pan. Roast pork for 15 minutes. (Giving the joint this initial hot blast blisters the skin and sets it on its way to perfect crackling.) Reduce heat to 200C (180C fan-forced). Roast pork for a further 1 hour 15 minutes to 1 hour 30 minutes until crackling is crisp and pork is just cooked through. Set aside to cool. Wrap pork in foil and chill.
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2Meanwhile, make apple sauce. Combine maple syrup, water, lemon juice and apples in a medium saucepan. Cover and bring to the boil over medium heat. Reduce heat and simmer, stirring occasionally, for 8–10 minutes. Uncover and cook to reduce any pan liquids. Remove from heat. Stir in mint and season with salt and pepper. Cool. Put in an airtight container and chill until ready to serve.
Source: taste.com.au
