Advertisement
Roast Pork with Baked Apples
- Serves
4–6
- Difficulty
Medium
Published 1974
Ingredients
1 2½–3 lb 1–1½ kg piece - salt</
Method
Check the weight of the joint to calculate the cooking time, and make sure that the rind is well scored. Wipe the joint and rub the skin over with salt. Set in a roasting tin with the lard. Place in the centre of a hot oven (425°F, 220°C or Gas No. 7) to seal the joint. Baste with the hot fat and, when the fat begins to spit, lower the heat to moderate (350°F, 180°C or Gas No. 4). Roast, allowi
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe