• 4 tart baking apples (e.g., Granny Smith), peeled and cut into 1/2-inch dice
• 3/4 cup yellow onion, chopped
• 2 Tbsp fresh grated ginger
• 1/2 cup pomegranate juice
• 1/2 cup + 2 Tbsp apple cider vinegar
• 3/4 cup light brown sugar, packed
• 1 tsp mustard seeds
• 1/4 tsp red pepper flakes
• 1 star anise pod
• Pinch of kosher salt

INSTRUCTIONS

1. Dry Brine (24–72 hours in advance)

Pat the roast completely dry.
Generously salt all the exposed meat—not the skin—including between bones and along the sides.

Place the roast on a wire rack over a sheet pan and refrigerate uncovered for at least 24 hours, up to 3 days.
This deeply seasons the pork and dries the rind for maximum cracklin’.

2. Prep for Roasting

Remove the roast from the refrigerator 1 hour before cooking.
Preheat oven to 475°F.

If not already scored, use a sharp knife to cut parallel slits across the skin (¼–½ inch apart), being careful not to cut into the meat.

Flip the roast so the meaty side faces up. Rub 2 Tbsp oil over the flesh.
Lift the meat slightly and tuck the halved garlic heads and fresh herbs underneath, pressing them snugly against the meat.

Use butcher’s twine to secure if needed—the aromatics should be held tightly in place.

3. Salt + Oil the Skin

Right before the roast goes into the oven, rub plenty of kosher salt into the scored slits of the skin.
Brush or drizzle with the remaining oil.
(Adding salt earlier draws out moisture and prevents crisping—last minute is key!)

4. High-Heat Cracklin’ Stage

Place the roast skin-side up on a rack inside a roasting pan.
Roast at 475°F for 30 minutes, until the skin begins to blister, puff, and crisp.

Insert a thermometer into the thickest part of the meat (avoiding bone).

5. Finish Low & Slow

Reduce heat to 325°F.
Continue roasting until the internal temperature reaches:

• 130–135°F for medium-rare (carryover brings it to 140°F), or
• 140°F for medium

This usually takes about 1 to 1.5 hours, but temperature is your guide.

If the skin hasn’t puffed fully:
Remove roast, turn on the broiler, and place roast a few inches below it.
Watch closely and broil until the cracklin’ puffs dramatically.

6. Rest

Transfer roast to a carving board and rest uncovered for 30 minutes.
(Guard it from well-meaning relatives who might try to cover it—foil ruins cracklin’.)

7. Make the Spiced Apple Chutney (Optional, but delicious)

While the pork roasts, combine all chutney ingredients in a saucepan.
Bring to a boil, then reduce to a simmer.
Cook 45 minutes, stirring occasionally, until thick, glossy, and most liquid has evaporated.

Remove star anise. Keep warm or chill and rewarm for serving.

8. Slice & Serve

Remove the ribs from the loin if attached.
Carve following the score lines so each slice gets a strip of crisp cracklin’.
Serve warm, with or without chutney, alongside your favorite holiday sides.

This is a showstopper, deeply flavorful, and the perfect way to highlight what makes Spring House Farm pork special.

Recipe Inspired by Serious Eats and 1915 Farm