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Easy
By Jean Nel
Published 2014
Score the skin of the pork, cutting through to the flesh.
Put the salt, fennel and caraway seeds in a mortar and pound till crushed. Rub the mixture into the cuts of the pork. Set aside. Score the apples around the middle with a sharp knife. Push cinnamon sticks into the centre of the apples.
Place pork loin on a well-oiled grid, close the lid and braai for 30 minutes. The skin