Crackling good pork and apple traybake with crunchy pickle slaw
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Crackling good pork and apple traybake with crunchy pickle slaw
This classic crackling roast pork and apple is lifted to new heights with the addition of a punchy fennel slaw. Packed with pickles, nuts and herbs, the dressing uses pickle juice to add an acidic kick that balances perfectly with the richness of the pork. Pile leftover slices of meat and slaw into sandwiches the next day for a delicious speedy lunch
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
933Kcal
Fat
39gr
Saturates
10gr
Carbs
63gr
Sugars
22gr
Fibre
15gr
Protein
76gr
Salt
3.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1.5kg crackling pork loin joint
- 1 tbsp sea salt flakes
- 1.25kg potatoes, quartered or halved, depending on size
- 2 red onions, cut into wedges
- 2 tsp dried sage
- 2 tbsp rapeseed oil
- 4 apples, cored and cut into chunky wedges
For the crunchy pickle slaw
- 2 fennel bulbs, finely sliced
- 1 small cabbage, finely sliced
- 150g cornichons, sliced, plus 3 tbsp pickling vinegar from the jar
- 70g mixed nuts, chopped
- 1⁄2 x 20g pack dill, roughly chopped
- 1 tbsp extra-virgin oil
- 2 tbsp mayonnaise*
- 2 tsp clear honey
- 1 tsp Dijon mustard
- a pinch of chilli flakes
Step by step
- At least an hour before cooking, remove the pork from the fridge, dry the skin with kitchen paper and then rub in the salt. Leave for an hour at room temperature.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the pork in a large roasting tin and roast for 30 minutes, or until the skin is starting to crisp up. Remove the roasting tin from the oven and reduce the heat to 180°C, fan 160°C, gas 4. Add the potatoes and onions to the tin around the pork, scatter over the dried sage and drizzle in the oil. Season and mix well then return to the oven for 11⁄2 hours, adding the apples for the final 30 minutes. When the pork is cooked through and the potatoes are tender, remove from the oven and leave to rest for at least 10 minutes.
- For the slaw, put the fennel, cabbage, cornichons, nuts and dill in a large bowl. Whisk together the oil, pickling vinegar, mayo, honey, mustard and chilli flakes with some seasoning and pour over the shredded veg. Stir well to combine.
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Carve the pork into slices. Serve with the potatoes and apples and a heap of pickle slaw on the side. *Use dairy-free mayo if required.Waste notPut leftover dill to good use in a quick Scandi-style supper; mix 1 tbsp each of honey and grain mustard with chopped dill, brush over salmon fillets and bake.
