Save to your scrapbook
Roast pork with perfect crackling and apple sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Follow our recipe and cooks tips to produce perfect roast pork with crispy crackling, a simple Bramley apple sauce and gravy.
1.5-2kg joint of pork, either leg, loin or shoulder
Olive oil, for rubbing
Fine sea salt and freshly ground black pepper
500g Bramley cooking apples
3 tbsp caster sugar
2 tsp plain flour
450ml pork or vegetable stock
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 that the skin is evenly scored, adding more using a very sharp knife, if needed.
2. Lightly rub or brush the skin with oil and sprinkle with a thin, even layer of salt and a little pepper. Rub the seasoning into the scored skin. Calculate the cooking time, 35 minutes per 500g, plus an extra 35 minutes. Roast for the calculated time.
3. Meanwhile, make the sauce. Peel and cut the apples into quarters, place in a pan with 3 tbsp cold water. Bring to the boil then reduce to medium, cover and cook for 6-8 minutes, until the apples are soft and pulpy.
4. Remove from the heat, beat with a wooden spoon until the apples are smooth, 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.
5. Transfer the cooked pork onto a serving plate or board. Cover loosely with foil and leave to rest for 15 minutes, while the gravy is made. Spoon off as much surface fat from the pan juices as you can. Place the roasting tin on the hob and reheat the juices, remove from the heat and stir in the flour. Then cook gently for 2 minutes, before gradually adding the stock, stirring all the time until it thickens. Simmer for 5 minutes, then taste and season if necessary.
6. Using a sharp carving knife remove the crackling from the joint and place on a board and cut into pieces. Then thinly slice the pork and serve each portion with some crackling, gravy and a generous spoonful of apple sauce.
For successful crackling, choose an even-shaped joint with a good layer of fat beneath the rind.
Make sure that the rind is dry before rubbing with salt.
The joint must be placed in a hot oven. Crackling is formed as the fat gets hot and melts, pushing up through the rind. Make sure you allow 20-30 minutes to preheat the oven before adding the meat.
Resting the meat before carving gives it time to relax, which will make carving easier and give you moist, tender results.
The apple sauce can be made up to 2 days ahead and stored in the fridge in a covered container.
If you do not get even crackling by the end of the cooking time, remove the crackling from the joint using a large, sharp knife and place on a baking sheet. Increase the oven temperature to 220°C, gas mark 7 and return the crackling to the oven for a further 15 minutes while the meat is resting.
Typical values per serving:
1g fibre 41.6g protein
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in Sat Mar 01 00:00:00 GMT 2003.