Roast pork with crackling and apple sauce

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Preparation info

  • Serves

    10

    • Difficulty

      Medium

Appears in

Prue: My All-time Favourite Recipes

Prue

By Prue Leith

Published 2018

  • About

It really pays to spend money on good pork. There is all the difference in the world between meat from an old-fashioned pig like a Middle White or Gloucester Old Spot that has been allowed to rootle about outdoors, and a pallid joint from a barn-reared beast fed on pellets. You need a good butcher too! The most maddening thing for a cook is to get a beautiful joint of pork with a few vandal’s slashes through the skin instead of perfectly scored crackling. If your butcher or the supermarket do not know how to do it properly, do it yourself. It’s easy!

Ingredients

    Method