ROAST PORK WITH PERFECT CRACKLING AND APPLE SAUCE

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ingredients | serves 6-8 | time 3 hrs 20 mins + resting

1.5-2kg joint of pork, either leg, loin or shoulder • olive oil • fine salt • pepper • 500g Bramley cooking apples • 25g butter • 3tbsp caster sugar • 2tsp plain flour • 450ml pork or vegetable stock

step 1

Preheat the oven to 180°C, gas mark 4. Place the pork in a roasting tin, pat its skin with kitchen paper and leave for 30 minutes for the skin to dry. Check the skin is evenly scored, adding more using a very sharp knife, if needed. Lightly rub or brush the skin with oil and sprinkle with a thin, even layer of salt and a little pepper and rub into the scored skin. Calculate the cooking time, 35 minutes per 500g plus an extra 35 minutes, then roast for the calculated time.

step 2

Meanwhile, make the apple sauce. Peel and cut the apples into pieces and place in a pan with 3 tbsp cold water. Bring to the boil then reduce the heat to medium, cover and cook for 6-8 minutes, until the apples are soft and pulpy. Remove from the heat, then beat the apples with a wooden spoon until smooth and mix in the butter and sugar. Return the pan to the heat and cook gently, stirring until it thickens slightly, then spoon into a serving bowl.

step 3

Transfer the cooked pork onto a serving plate or board. Cover loosely with foil and leave to rest for 15 minutes while you make the gravy. Spoon off the surface fat from the pan juices and place the roasting tin on the hob and reheat the juices. Stir in the flour and cook gently for 2 minutes, then gradually add the stock, stirring until thick. Simmer for 5 minutes, then season to taste. Remove the crackling from the joint onto a board and cut into pieces using a sharp knife.