Antony Worrall Thompson's Roist Loin of Pork with Apple Sauce

Method

1. Lightly score the pork rind, or ask your butcher or supermarket meat counter to do so for you.

2. For a crispy crackling: Place the pork onto a medium roasting tin. Take your pork over to the sink and pour boiling water from the kettle over the pork rind for about 30 seconds. Repeat 2-3 times. This oriental method helps tighten the skin and gives a crisper crackling.

3. To dry out the rind pour the cider vinegar over the joint and massage into the skin. Place the joint onto a plate and leave uncovered in the fridge overnight.

4. Preheat the oven to 220C/425F/Gas7. Drizzle the olive oil over the pork and massage into the skin. Sprinkle over the salt. Place in the oven and cook for half an hour then reduce the temperature of the oven to 190C/375F/Gas 5 and continue to cook for a further 2 hours.

5. An hour before the end of cooking time add the bayleaves, garlic, sage and onions into the roasting tin.

6. Prepare the apple sauce: Place the sliced apple in a saucepan with the water and lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar and whisk in the cubes of butter and keep warm. If cold apple sauce required, omit the butter.

7. When the pork is cooked remove from the roasting tray and allow to rest for 15 minutes in a warming place.

8. Place the roasting tray over a medium heat on your cooker or hob. Scrape any crusted bits from the bottom of the tray and add the chicken stock and wine. Boil and reduce until you are left with 300ml/½ pint of liquid. Strain the liquid into a gravy boat and skim off any fat.

9. Carve off the crackling in one piece and cut into portions. Serve the pork with roast potatoes, a selection of vegetables, gravy and apple sauce.