1 kg boneless pork loin with skin on, at room temperature
NZ sea salt and freshly ground black pepper
2 cloves garlic, crushed
1 small black or green chilli, finely chopped
3 small Braeburn apples, cut in half
2 tbsp sage leaves
1. Heat oven to 220°C. Lightly oil a roasting pan and place in oven to get hot. Using a very sharp knife, score the pork skin at 1.5cm intervals, taking care not to cut too deeply. Roll up pork and tie with cooking string at intervals, to secure.
2. To get good, crunchy crackling, dry the skin well with paper towels then rub generously with salt. Rub garlic, chilli and a little oil into the pork meat and season with salt and pepper.
3. Place pork into hot roasting pan and roast for 30 minutes. Reduce oven to 190°C; continue roasting, allowing 30 minutes per 500g.
4. Rub apples with a little oil, season with salt and pepper and scatter with sage. Add apples to the pan for the final 30 minutes of roasting time, basting with the cooking juices.
5. Remove pork to a carving plate and rest in a warm place for 10 minutes. Remove string and slice pork to serve with apples and pan juices.