- Preheat oven to 240°C/220°C fan-forced. Rub pork rind with oil then rub with salt. Place pork on a rack in a large baking tray lined with baking paper. Roast pork for 35-45 minutes until skin is golden and crackled.
- Meanwhile, to make the tray stuffing, combine torn bread, sage, pistachios and craisins in a large bowl. Set aside. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes until onion is tender and bacon is golden on the edges. Add bacon mixture to bread mixture and stir until bread is well coated with oil. Spoon stuffing mixture onto a large baking tray lined with baking paper. Set aside.
- Reduce heat to 170°C/150°C fan-forced. Roast pork for a further 45-50 minutes or until just cooked through.
- In the last 30 minutes of cooking the pork, place tray with the stuffing on the top shelf of the oven and cook for 25-30 minutes until golden.
- In the last 20 minutes of cooking the pork, place apples around the pork and cook for 20 minutes.
- Remove pork from oven. Cover loosely with foil and rest for 10 minutes. Serve pork with the stuffing and apples. Team with gravy and steamed beans if liked.
Crackled pork rack with tray roasted bacon, pistachio & raisin stuffing
1 hr 20 mins
- 1 x 2.5kg (8-bone) pork loin rack, scored
- 1 tablespoon olive oil
- 1 tablespoon sea salt flakes
- 8 baby red apples, scored apple skin horizontally around the middle
- TRAY-ROASTED BACON, PISTACHIO & RAISIN STUFFING
- 150g rindless Australian streaky bacon, thinly sliced crossways
- 3 cups white sourdough bread, torn into 1-2cm pieces (made from day old bread)
- 12 sage leaves, chopped
- ½ cup pistachios, roughly chopped
- ½ cup raisins
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped