Pork Roast and Crackling Sandwich with Apple Sauce
I was inspired making this dish after my business trip in Melbourne when we got served this same dish in one of our events held at Bobby McGee’s, it was on one of the stations and I went back multiple times for this. It’s such a simple dish if you come to think of it, but it was amazing, imagine it’s just the usual roast pork but serving it in a bun with apple sauce and crispy crackling makes a big difference.
I think the key on this dish is a really moist tender tasty meat which I achieved by roasting pork shoulder in a spiced white wine liquid plus a very crispy skin that is salty, add to that the sweet tangy apple sauce made from Granny Smith which cuts through that saltiness and greasiness of the pork. Serve it with a nice bread and it will all marry together happily ever after. So, from now on I think I will take this into consideration when making roast pork, I might push those potatoes on most occasions to serve it like such.
- 2½ kg boneless skin on pork shoulder, preferably the one with thick fat
- 2 tsp fennel seeds
- 2 whole garlic, halved horizontally
- 1 white onion, quartered
- 2 cups dry white wine
- freshly ground black pepper
- olive oil
- 4 Granny smith apples, peeled, cored and chopped
- ¾ cup water
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- ½ tsp salt
- dinner rolls, buns or slider buns
- Prepare your pork a day ahead, score the skin in 1 cm intervals, pat skin dry with paper towel, season pork all around generously with salt then place in the refrigerator uncovered for 8 hours.
- Remove pork from the refrigerator an hour before cooking, sprinkle it with freshly ground pepper, fennel seeds and olive oil. Make sure rub some of the olive oil and spices on the skin crevices.
- Place pork in a roasting pan skin side up add the garlic and onions on the side. Pour the white wine making sure you don’t wet the skin. Place in a 160 preheated oven and roast for 2½ hours. Occasionally check if skin is still on top and not touching the liquid.
- Turn oven to 230C then roast for 30 minutes checking every 10 minutes if the skin is crisp and puffed.
- Once skin is crispy remove pork from oven then let it rest for 15 minutes.
- In a saucepan combine all ingredients, cover then cook over medium heat for 15 to 20 minutes or until apples are soft.
- Using a hand blender, gently blend the apples until thick but even in consistency.
- Cut buns in half, add some mayonnaise, top with sliced roast pork, drizzle some apple sauce then top with some crispy crackling. Enjoy.