Roast Pork and Apple Sauce
Ingredients:
1 x 2kg joint of pork from leg
Salt and pepper
Ground cloves
Garlic salt
Oil and salt to rub on scored rind
300ml chicken stock
½ cup white wine or cider
Method:
Preheat oven 200 degrees C.
Trim the joint, then weigh it and calculate the cooking time, allowing 25 minutes per 450g, plus 25 minutes if the meat is on the bone.
Rub the scored rind with oil and sea salt to give crisp crackling.
Rub the underside of the joint with the salt, pepper, ground cloves and garlic salt.
Put the joint into the roasting tin.
Pour in water to a depth of 1 cm.
Bake in the centre of the oven. Bake for 30 minutes then pour a little stock around meat.
Reset oven to 180 degrees C and bake for 1 ½ hors, basting every 20 minutes with the juices.
Dribble in a little more stock.
At end of cooking time, pierce thickest part of roast with a fine skewer.
If juices ooze clear, remove baking dish from oven, then lift meat and return to turned off oven on a carving dish.
Pour juice from baking dish into a tall jug.
Allow to settle for 10 minutes, then spoon off all fat.
Stand baking dish over a medium heat and pour in wine.
Scrape and stir to loosen any cooked-on bits and add degreased cooking juices plus any juices that have collected on the carving dish.
Bubble to reduce. Y
ou can mix up some arrowroot with a little water to thicken.
Serve with warm apple sauce.
Carve off the crackling in a single piece and portion it.
Apple Sauce:
Ingredients:
450g cooking apples, peeled and cored.
30g butter
A little sugar
Method:
Slice the apples and simmer gently in a covered saucepan with 2-3 tablespoons water until soft – about 10 minutes.
Beat to a pulp with a wooden spoon, then sieve or put in an electric blender. Stir in the butter and add a little sugar if the apples are very tart.
