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Succulent Roast Pork with Crispy Crackling and an Apple, Honey and Cider Gravy



1Kg Pork loin

2 red apples

1 red onion

2 sprigs of Rosemary

2 Bay Leaves

4 cloves of garlic

2 tbsp salt

1 tsp runny honey

100ml vegetable stock

200ml vintage cloudy cider

1 tsp cornflour


  1. Two hours prior to cooking, rub 1tbsp of salt into the skin of the pork joint. This is so that the crackling is super crispy. Leave in the fridge uncovered for two hours.

  2. When ready to cook, preheat your oven to 230C.

  3. Whilst the oven is preheating, rub the remaining salt into your pork loin. Score 6 diagonal lines across the skin and set to one side.

  4. Chop the apples and onion into quarters, and place in an oven proof tray. Add the peeled garlic, rosemary and bay leaves. Place the pork loin onto the bed of apples and onion and place into the oven for 20 minutes.

  5. After 20 minutes, turn the heat down to 200C and cook for 1hour 30 minutes.

  6. Turn the oven back up to 230C for 15 minutes to crisp off any bits of crackling that haven't crackled.

  7. Once cooked, set the pork to one side. Tip the apple and onion roasted mush into a pan on the hob, heat on a medium heat and mash until it looks like a brown paste.

  8. Add the cider, vegetable stock and honey, mix thoroughly and bring to the boil. Add cornflour to thicken and simmer for 5-6 minutes.

  9. Serve your roast pork hot with my mega roasties (recipes on the website) and some green veg.


Ferg x

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