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Roast pork
Roast/indirect high heat 220 - 260°C, then
indirect medium heat 190 - 230°C
15 mins prep - 1.5 hours cook
Serves: 4
Ingredients
1 to 1.5 kg rack of pork
Olive oil
Salt
Method
Preheat the barbecue for cooking pork crackling.
Dry the skin of the pork and score the skin if the
butcher hasn't done this already.
Rub a little oil into the skin. Give the skin a good
coating of salt.
Wrap the exposed bones in foil to prevent them
getting too dark.
Once the barbecue is preheated, turn burner 2
OFF and leave burners 1 and 3 on HIGH.
Place the pork above burner 2 of the grill.
Close the lid and leave burners 1 and 3 on HIGH
for 20 minutes to crackle the skin.
After 20 minutes, turn burners 1 and 3 to ONE
NOTCH GREATER THAN MEDIUM (MEDIUM +1)
(roasting setting) and continue to cook the pork
for a further 45 to 60 minutes, depending on the
thickness of the meat.
Remove the pork from the barbecue and allow to
rest for 15 minutes.
Note: To estimate the cooking time, measure
the meat through its thickest part and cook for 1
minute per millimetre. For example, if the roast
is 90 mm thick, cook for 90 minutes.
Apple sauce
Ingredients
4 apples, peeled and diced
1 lemon, juiced
¼ cup caster sugar
½ cup water
Method
Add all of the ingredients to a saucepan and cook
over high heat on the stove top.
Cook for 10 minutes over HIGH heat, or until
almost all of the water has evaporated, making
sure to stir the sauce every couple of minutes.
Once the water has reduced, turn the heat down
to LOW.
Cook for a further 5 minutes, or until the apple
has softened and stir throughout the cooking
time.
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