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The perfect Christmas main course.
Remove the skin from the pork loin by running a knife just underneath it and peeling it back.
Alternatively, get your butcher to this for you.
Score the skin by cutting a diamond pattern just through it but not too deep.
Rub the skin with sea salt, red wine vinegar and a little more salt.
This allows some of the moisture to be drawn out.
Place the skin on a cake tray in a baking dish and into a 200º Celsius oven for 30 minutes.
Later, when serving, snap the crackling into pieces with scissors.
Cut the loin into steaks, season with salt and pepper, rub with extra virgin olive oil and BBQ about 5 minutes on each side.
Rest the pork for 5 minutes.
Blanch the snow peas and sugar snap peas in heavily salted water and toss them through with a dash of olive oil.
Place the snow peas and sugar snaps, the yam and ginger puree, pork steaks and crackling onto plates and serve with chopped mustard fruits over the top.
yam and ginger puree:
Peel and chop the yams and ginger.
Place them in a small pot, cover with water, and add butter and seasoning.
Bring the water to the boil and cook gently until all the water has evaporated. Blend the yam mixture and pass through a sieve.
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