Preparation Notes: plus 12hr standing
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Total Time:
2 hrs 30 mins
- 1 (31⁄2lb) boned loin of pork (see tip)
- Olive oil
- 1 (21⁄4lb) cooking apples
- 12 level tbsp granulated sugar
- 1 level tbsp plain flour
- 600 ml (1 pint) chicken stock or dry cider
- Step 1
Finely score the pork skin. Sprinkle generously with salt 1-2hr before cook- ing and leave at room temperature.
- Step 2
Wipe the salt off the skin, massage in a little olive oil and sprinkle again with salt. Quarter, core and roughly chop 450g (1lb) apples and put in a small roasting tin. Sit the pork on top and roast at 220°C (425°F) mark 7 for 30min. Reduce the temperature to 190°C (375°F) mark 5 and calculate 1hr cooking time for every 1kg (21⁄4lb). Donʼt baste or the crackling will be leathery. To test if the pork is cooked, pierce the thickest part with a skewer - the juices should run clear.
- Step 3
Peel, quarter, core and thickly slice remaining apples. Put in a pan with the sugar and 2tbsp water, cover with a tight-fitting lid and cook until just soft and the apple begins to break down. Check for sweetness and put to one side.
- Step 4
Once cooked, lift the pork out of the roasting tin and put to one side while pre- paring the gravy. Skim off most of the fat leaving about 1tbsp and the apples in the tin. Stir in the flour to form a smooth paste, pour in the stock, blend together and bring to the boil. Bubble gently for 2-3min, skimming if necessary. Strain the gravy, pushing through as much of the apple as possible. Serve with roast potatoes and freshly cooked vegetables.
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Buying the pork
When you buy your pork joint, ask the butcher to score the skin for you - with their big, super-sharp knives they can do it in the blink of an eye, whereas it's a little more time-consuming to do at home.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
