4 Granny Smith apples, peeled, cored and quartered
1 Tbs alcoholic cider A knob of butter
2 strips of lemon zest
Sugar to taste
Method
1. Preheat oven to 240 deg C. Score through the skin of the pork at 1cm intervals across the width of the joint. Make sure the pork is dry, then salt the skin liberally. Put the pork in a low-sided baking tray, on top of a few slices of onion and put into the top half of the oven for 25 minutes.
2. Reduce heat to 190 deg C and cook for a further 45 to 60 minutes. Stick a skewer in.
The pork is done if the juices run clear. If using a meat thermometer, the internal temperature should be at least 71 deg C.
3. Remove the meat from the oven. Place it on a platter and let it rest for about 30 minutes.
4. Pour off excess fat from the tray, leaving juices from the joint. Mix in a little flour. Deglaze with a little cider and, over low heat, add water or chicken stock, stirring until it comes together as a gravy.
5. While the pork is cooking, peel and cut the potatoes so you have 2 to 4 decent-sized ones per person. Parboil them for 10 minutes, drain and shake in the saucepan to fluff them up.
6. Preheat a baking tray with duck fat by putting it into the oven.
7. Put the potatoes on the preheated baking tray, coat with the hot fat and put it in the oven 15 minutes before the pork comes out. Bake for 45 minutes, turning occasionally.
8. Time this to coincide with the pork finishing its resting. If needed, turn the oven up after having removed the joint.
9. While potatoes are baking, prepare the carrots. Melt the butter in a pan and sweat the shallots in it for 2 to 3 minutes. Add carrots and stir so they are all coated in the butter.
10. Add garlic and water, cover with a lid and cook for 15 to 20 minutes over gentle heat. Season with salt and pepper. Add chopped parsley and cook 3 minutes more.
11. Make the apple sauce while the pork is roasting or a day ahead. Add all the ingredients into a pan and cook gently until soft and give the sauce a good stir. Add sugar to taste while it is hot so it dissolves.
Verdict: The pork is tender and flavourful, the crackling crisp and yummy. The apple sauce - nicely sweet with a teasing hint of tartness - is superb. The potatoes are a glorious accompaniment. They look like buns and taste absolutely marvellous, crisp on the outside, fluffy inside.
