Pork is a Christmas favourite for many families, and this weekend’s recipe is simple but a little different from the producers of Otway Pork, the largest breeder of free range, naturally-fed pigs in the country.
For the best tasting roast pork – and a perfect crackling every time – Otway Pork advise to rub a little salt and oil into the rind first; cook it at between 200-220C for 15-20 minutes and then lower the heat to 180C on the basis of 50-60 minutes per kilo.
Serve 4-6
Ingredients
1.3-1.5kg boneless, rindless pork roast (try the loin, rump, scotch or leg)
100g rindless bacon (see also tip below)
200ml maple syrup
1kg peeled sweet potatoes, cut into large pieces
Method
1. Arrange the bacon over the pork roast and secure with string or toothpicks.
2. Place the pork roast into a small deep baking dish and pour maple syrup over.
3. Bake your pork roast in oven pre-heated to 220oC for 20 minutes, then reduce temperature to 180oC.
4. Add sweet potatoes to baking dish and roast for a further 45 minutes or until pork is cooked to your liking. Baste occasionally.
5. Slice pork roast and serve with sweet potatoes and steamed green vegetables. If you wish, drizzle with pan juices.
Tip
- Give the pork roast a slightly more sophisticated flavour - substitute slices of prosciutto for the bacon.
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