Italian-style roast pork with crispy crackling
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Sweet roasted onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 12 small red onionssee tip, below
- 1 ½ tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 2 tbsp maple syrup
Nutrition: per serving
- kcal89
- fat3glow
- saturates0g
- carbs14g
- sugars11g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
step 2
Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
