Barbecue Pork Loin Roast With Crackling And Plum Chutney
It’s essential to let the roast rest after cooking and to use a very sharp knife for slicing, otherwise the juices will end up on the carving board, and the meat will dry out. Cold leftover pork makes a fabulous sandwich with mayo, plum chutney and peppery watercress on a ciabatta roll.
Leftover chutney is a beautiful thing. In addition to roast pork, the deftly spiced condiment is delicious with chicken and complements the bold flavor of lamb. It’s also at home on a pre-dinner cheeseboard, smeared onto sourdough toasts and topped with sharp cheddar.
- 3 to 4 lb. boneless pork loin roast with the skin (crackling) tied on
- 1 tbsp fresh thyme leaves
- 2 tsp fennel seeds
- 1 tbsp salt
- 1 tbsp salted butter
- ½ cup chopped red onion
- 1 tsp grated ginger
- 2 whole star anise
- 1 cinnamon stick
- 1 tbsp mustard seeds
- ⅓ cup granulated sugar
- ¼ cup apple cider vinegar
- 5 cups coarsely chopped black or red plums (approx. 5 medium plums)
- With a sharp knife, score roast’s skin at 1″ intervals in a crisscross pattern. Be careful not to cut too deeply into the meat. (Your butcher can do this for you, if you ask.)
- Place roast on a plate, uncovered, and leave in fridge overnight to dry out the skin; this is essential to produce crispy crackling.
- Preheat barbecue with all burners on to 450°F. Meanwhile, in a small bowl, mix together thyme, fennel seeds and salt. Rub salt mixture all over roast, ensuring it gets in the cracks of the scored skin. The salt will help remove moisture from the skin, which will aid in making the crackling crispy.
- Place roast directly on grill, close lid and cook 20 minutes. The skin should look like it’s starting to crackle and get tight. Reduce heat to 350°F, turn off one side of the barbecue, and cook roast over indirect heat— the meat should be sitting on the unlit side. Continue to roast 40 to 60 minutes or until meat thermometer registers 135°F to 140°F for medium pork or 155°F to 160°F for well-done (the temperature will continue to rise as the meat rests). At this point, the meat is cooked, but the crackling may need to cook a little longer. Heat a large cast-iron skillet on the lit side of the barbecue. Place roast skin-side-down on skillet and cook 8 to 10 minutes, or until crackling is even and golden. The skillet helps ensure an even heat and prevents flare-ups from the fat dripping off. Alternatively, finish the crackling in a pan under the oven broiler, about 5 to 8 minutes. Either way, keep an eye on it so it doesn’t burn.
- Remove roast from heat and let rest uncovered at least 20 minutes before carving. Serve with plum chutney (recipe follows).
- In a medium saucepan, heat butter over medium-high heat and sauté onion and ginger until translucent, about 2 to 3 minutes. Add star anise, cinnamon, mustard seeds and sugar, and stir well to combine until sugar starts to dissolve.
- Stir in vinegar and plums. Reduce heat to medium, cover and simmer 15 to 20 minutes, or until mixture is slightly thickened and plums have broken down. Remove from heat and let cool to room temperature. Remove star anise and cinnamon sticks.
- Serve with Barbecue Pork Loin Roast. Store leftovers covered in fridge for up to 1 week.