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

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.