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

  1. 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

  2. Tie the pork

    Wrap butcher's twine around the loin 5‑6 times, spacing the loops evenly to hold the shape.

    Time: PT5M

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

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Crispy Crackling Roast Pork with Apple Butter, Mustard Mash, Braised Red Cabbage & Roasted Fennel

Recipe by Andy Cooks

A winter‑time classic: juicy pork loin with ultra‑crisp crackling, sweet apple butter, creamy mustard mashed potatoes, tangy braised red cabbage and caramelised roasted fennel. Perfect for a festive family dinner.

MediumBritishServes 6

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
1h
Prep
5h 45m
Cook
49m
Cleanup
7h 34m
Total

Cost Breakdown

$29.20
Total cost
$4.87
Per serving

Critical Success Points

  • Scoring the pork skin deeply without cutting into the meat
  • Ensuring the skin is completely dry before the high‑heat start
  • Initial 30‑minute blast at 230 °C for crackling formation
  • Monitoring the grill step closely to avoid burnt skin

Safety Warnings

  • Use oven mitts when handling hot trays and racks.
  • The grill step can cause flare‑ups; never leave the oven unattended.
  • Sharp knives are required for scoring and carving; cut away from your body.

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