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Rolled Shoulder of Pork with Cider and Sage Gravy
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To make the crackling really crisp, make sure that the fat is dry before roasting and do not brush with oil but rub it with sea salt. The cooking juices from the meat make the basis of the delicious flavoured gravy. Spiced red cabbage makes a very good accompaniment.
Typical values per serving:
This recipe was first published in November 1997.