Pork is often served with apples because pigs used to be reared in orchards, but apricots go equally well with it. Tinned or dried fruit may be used outside the season instead of fresh apricots.
Score the pork rind at narrow intervals to obtain crisp crackling. Make a number of incisions in the meat and insert half an apricot in each. Brush the joint with the lard, rub salt into the rind and roast in the oven, basting frequently with the pan juices.
Remove the meat from the roasting tin and leave to rest before carving. Skim the fat from the roasting tin and add some meat glaze to the residue. Bubble up, stirring well, and strain into a gravy boat to serve with the pork.
© 1988 Keith Floyd estate. All rights reserved.