Crispy Crackling Roast Pork with Apple Butter, Mustard Mash, Braised Red Cabbage & Roasted Fennel
Crispy Crackling Roast Pork with Apple Butter, Mustard Mash, Braised Red Cabbage & Roasted Fennel is a medium British recipe that serves 6. 650 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 30 min | Cook: 4 hrs 45 min | Total: 5 hrs 45 min
Cost: $29.20 total, $4.87 per serving
Ingredients
- 2.5 kg Pork Loin (with skin) (Score skin in a crosshatch pattern, tie with butcher's twine)
- 3 tbsp Coarse Salt (Heavy initial seasoning and final crackling salt)
- 2 tbsp Olive Oil (For oiling the underside of the pork and fennel)
- 2 large Fennel Bulbs (Trim root, quarter, keep flat side down)
- 4 medium Granny Smith Apples (Core and dice into ~2 cm cubes, skins left on)
- 100 g Caster Sugar
- 60 ml Apple Cider Vinegar
- 200 g Unsalted Butter (Divided: 100 g for apple butter, 50 g for cabbage, 50 g for mash)
- 1 Cinnamon Stick
- 1 tsp Ground Cinnamon
- 2 Star Anise
- 0.5 head Red Cabbage (Core removed, shredded thin (chiffonade))
- 2 tbsp Maple Syrup
- 1 tsp Black Pepper (Freshly ground)
- 2 tbsp Seeded Mustard
- 100 ml Milk (Whole milk preferred for richness)
- 1.5 kg Yukon Gold Potatoes (Peel and cut into even chunks)
- 1 roll Butcher's Twine (For tying the pork loin)
Instructions
Score the pork skin
Using a sharp knife, cut a cross‑hatch pattern through the skin into the fat layer, being careful not to cut into the meat.
Time: PT5M
Tie the pork
Wrap butcher's twine around the loin 5‑6 times, spacing the loops evenly to hold the shape.
Time: PT5M
Initial dry‑brine
Generously coat the entire pork with coarse salt, then place on a wire rack set over a tray and refrigerate uncovered overnight.
Time: PT5M
Remove excess salt and dry skin
Brush off the surface salt, then pat the skin dry with paper towels. Use a pastry brush to get into the scored lines.
Time: PT10M
Oil and season the underside
Lightly drizzle olive oil on the meat side (not the skin) and sprinkle a little salt. This helps the skin stay dry and the meat stay moist.
Time: PT5M
Final salt on the skin
Sprinkle a thin layer of coarse salt over the skin, then drizzle a little more olive oil over the skin to act as a binder.
Time: PT5M
Initial high‑heat roast
Place the pork on the wire rack, skin side up, on a tray. Roast in a pre‑heated oven at 230 °C for 30 minutes.
Time: PT30M
Temperature: 230°C
Reduce heat and continue roasting
Lower oven temperature to 180 °C and roast for an additional 1 hour 10 minutes, or until the internal temperature reaches 65 °C (150 °F).
Time: PT1H10M
Temperature: 180°C
Prepare apple butter (while pork roasts)
Dice apples into ~2 cm cubes. In a saucepan, combine apples, caster sugar, apple cider vinegar, cinnamon stick, ground cinnamon and 100 g butter. Simmer on medium heat, stirring every 5 minutes, until the mixture turns a deep amber and the apples are completely broken down (about 1 hour 30 minutes). Blend with a stick blender until smooth, then stir in an extra 20 g butter for shine.
Time: PT1H30M
Braise red cabbage (while pork roasts)
Shred the red cabbage thinly. In a medium saucepan with a lid, melt 50 g butter, add cabbage, 2 star anise, 1 tsp ground cinnamon, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, salt and pepper. Cover and simmer on low, stirring occasionally, until tender and glossy (about 45 minutes).
Time: PT45M
Roast fennel (concurrent with pork)
Trim the root ends, quarter the bulbs, and place flat side down on a lined baking sheet. Drizzle with olive oil, season with salt, and roast in the same oven (after the initial 30 min high heat) for about 1 hour 20 minutes, until caramelised and fork‑tender.
Time: PT1H20M
Temperature: 180°C
Boil potatoes
Place peeled potato chunks in a pot of salted water. Bring to a boil and cook until fork‑tender, about 20 minutes. Drain and return to the pot.
Time: PT20M
Mash potatoes with mustard
Add 50 g butter, 100 ml milk and 2 tbsp seeded mustard to the hot potatoes. Mash with a potato masher or ricer until smooth and creamy. Season with salt and pepper to taste.
Time: PT10M
Rest the pork
Remove the pork from the oven, transfer to a cutting board or rack, and let rest uncovered for 15 minutes. This allows juices to redistribute and the skin to dry further.
Time: PT15M
Final grill for extra crackling
Increase oven to grill/broil setting (≈100 % power). Place the pork back in the oven, skin side up, and grill for 2‑10 minutes, watching constantly, until the crackling puffs up and turns deep golden.
Time: PT5M
Carve and plate
Using a bread knife, slice through the crackling, then finish with a chef’s knife for the meat. Arrange slices on a platter with a mound of mustard mash, a side of braised red cabbage, roasted fennel wedges, and a spoonful of apple butter.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 6 g
Dietary info: Gluten‑Free, Nut‑Free
Allergens: Dairy, Mustard
Last updated: March 17, 2026






