Ingredients

• 2kg boned and rolled pork loin, skin scored
• 1 tbsp table salt
• 1 small red cabbage
• 2 medium brown onions, sliced
• ¼ cup red wine vinegar
•  2 tbsp firmly packed brown sugar
• 1 tsp ground allspice
• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 green apple, thinly sliced and cut
  into strips
• 2 celery stalks, thinly sliced and cut
  into strips
• ¼ small green cabbage, finely
  shredded
• ¼ cup small mint leaves

Serves: 6 with leftovers

Preparation Time: 25 Minutes

Cooking Time: 1 hour 45 minutes (plus overnight standing)

Method

1. Preheat the oven to 220°C fan forced.

2. Pat pork dry with paper towel and rub salt into the skin. If time allows, cover flesh of pork with plastic wrap, leaving skin exposed and refrigerate for 2 hours or overnight. This dries out the skin for extra crispy crackling.

3. If refrigerated overnight, stand pork for 1 hour at room temperature before cooking. Remove plastic wrap. Place pork in a roasting tray and roast for 45 minutes or until skin starts to crackle.

4. Meanwhile, combine cabbage, onion, vinegar, sugar and allspice in a roasting tray and toss.

5. Reduce oven to 180°C fan forced and cook pork and cabbage for 1 hour or until pork is cooked through. Stir cabbage every 15 minutes to avoid catching.

6. Meanwhile, in a medium bowl, combine mayonnaise and lemon juice. Add apple, celery, cabbage and mint, season with salt and pepper and mix.

7. Serve pork with braised cabbage and apple slaw.