Roast pork with Bramley apple sauce

Name: Roast pork with Bramley apple sauce
Yield: Serves 4–6
Cuisine: British
Ingredients: good knob of butter; 500 ml (16 fl oz) beef stock; 50 g (2 oz) light brown sugar, or to taste; 650 g (1 lb 7 oz) Bramley apples, peeled, cored and cut into chunks; ½ tbsp plain flour; sea salt; ½ glass of red or white wine; ½ glass of red or white wine; olive oil, to brush; 1 boned and rolled joint of pork, about 1–1.5 kg (2¼-3¼ lb); 3–4 carrots, peeled and cut into chunks; 1–2 onions, peeled and cut into chunks

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Getting the crackling on roast pork right isn’t as difficult as people think. Although getting the cooking of the pork right in conjunction with crisp crackling can be tricky, especially with smaller cuts. I find a boned and rolled leg joint works well, and it has a good flavour.

Ingredients

1 boned and rolled joint of pork, about 1–1.5 kg (2¼-3¼ lb)
olive oil, to brush

Europe
United Kingdom
Main course

Method

If it hasn’t been done already, score the skin of the joint with a very sharp knife at about 5 mm-1 cm (¼-½