Cooking Time: 1 hour 15 minutes
Prep time: 30 minutes
Serves: 6 – 8
1 x 1.5kg pork loin roast with crackling
1 cup castor sugar
10 slices prosciutto
½ cup balsamic glaze
2 blood oranges, juiced
2 oranges, zested
Score the pork rind thinly with a sharp knife or Stanley knife.
Rub the pork rind with a little oil and sprinkle with salt. Allow to stand for 20 minutes.
Place the pork into a shallow baking dish and bake in the pre-heated oven for 220°C for 20 minutes.
On a large flat baking tray covered with baking paper, sprinkle over half the sugar and lay the sliced prosciutto over the sugar in a single layer. Sprinkle over the remaining sugar. Place the tray into the oven and bake for 12 – 15 minutes. Remove and set aside.
Reduce the oven temperature to 180°C and bake for a further 25 minutes per 500g. Juices will run clear when pork is cooked. Remove and allow to rest for 10 minutes prior to serving sliced with sugared prosciutto, steamed baby vegetables and balsamic glaze.
Combine balsamic glaze, blood orange juice and orange juice in a small saucepan and heat slowly until liquid boils and becomes syrupy.
Notes: glaze may be prepared ahead of time and stored in a lidded container in the refrigerator for up to 1 month.
Fresh Australian Pork – Get Some Pork on Your Fork