This divine recipe by Alfredo Caldo Freddo is best created using Bertolli Classico oil.
Preheat oven to 240C. Place 80 ml olive oil in a food processor with the garlic, thyme Salt and pepper and process until smooth. Rub into the underside of the pork. Place the pork in an roasting dish skin side up. Dry with kitchen towel and rub the remaining olive oil over the skin. Sprinkle generously with sea salt and rub in. Roast for 45 minutes or until some crackling has formed.
Reduce oven temperature to 160C and pour two cups of water into the base of the roasting tin. Continue to cook for 1 1/2 hours. If the crackling has not formed fully increase the heat for the last 15 minutes or until ready. Rest the pork in a warm place for 20 minutes before cutting.
To prepare the relish heat the olive oil in medium saucepan and fry the shallot and garlic until soft. Add the mustard seeds and stir through. Add remaining ingredients with ¾ cup of water. Simmer for 20 minutes until the apple is softened. Season to taste and serve with the pork.
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