- Weigh pork and calculate cooking time as follows – 15 minutes at 220°C; then a further 30 minutes per 500 g at 180°C.
- Rub oil, salt and pepper into score cuts in the rind
- Push some rosemary pieces randomly into the score cuts
- Chop the celery, onions and carrots into large chunky pieces
- Scatter them on the base of a roasting tray, mixed with remaining rosemary & oil
- Place prepared pork on top of the vegetables and place in a preheated oven 220°C for the calculated time or until the skin bubbles and begins to brown
- Reduce heat to 180°C and cook, basting meat regularly
- Approximately I5 minutes before the meat is cooked add apples skin side down
- Spoon over some pan juices and continue to cook, turn the apples to color both sides
- To test if pork is cooked, insert a fine skewer into centre portion and the juices should run clear (if not continue cooking until they do)
- Alternatively use a meat thermometer to check the internal temperature. It is done when it reaches 80°C
- Transfer meat & apples to a plate and cover loosely with foil and leave for 15 minutes in a warm place
- Pour chicken stock into the hot roasting dish and simmer for 5 minutes, strain juices and place vegetables & apples back in the oven
- Heat juice in a saucepan, add any juices collected under the resting meat then thicken slightly with a mixture of corn flour and cold water
- Serve roast with apples and sauce
- For extra-crunchy crackling, remove carefully from the meat, in one piece, once it is cooked. While the meat is resting return to the oven until crisp enough.
- Remove the meat from the fridge at least 30 minutes prior to cooking.
- All cooking times are based on an average size pork loin. Cooking times may change if the pork diameter is very large. Always look for clear juices or a core temperature of more than 75°C.
Meet Stephan Muller
The Wursthütte owner since 2013.
Old Werner Muller started the Wursthütte Butcher Shop in Malvern more than 35 years ago. His goal was to produce the most authentic sausages for his Australian customers. His quality standards were extremely high. The Wurst (sausage) had to be so perfect that you could sell it in any European butcher shop from Zurich to Vienna. Werner’s nephew, Stephan Muller, arrived from Luzern Switzerland thirteen years ago to help out his uncle. He always wanted to learn this traditional craft from him. Stephan, a sixth-generation Butcher, later became the owner of the Wursthutte in 2013. Today, Stephan continues the family legacy in a very competitive market.
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