Roast pork with crackling and apple cider gravy

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A proper British roast pork is all about contrast: crisp crackling on top and juicy meat underneath. Apple and cider in the gravy sharpen the richness and make the whole roast taste even more generous.

Serves: 6 people

Preparation time: 40 min

Ingredients

• Pork loin with skin – 1.5 kg
• Sea salt – 2 tsp
• Black pepper – 1 tsp
• Apples – 2
• Onion – 1
• Cider – 300 ml
• Stock – 200 ml
• Sage – 6 leaves
• Oil – 1 tbsp

Method

1. Score the skin if needed, dry it thoroughly and rub it well with salt so it can blister into crisp crackling.
2. Roast the pork at a high temperature to start the crackling, then lower the heat and continue until the meat is cooked but still juicy.
3. Cook the apples and onion in the roasting tin until softened and caramelised around the meat.
4. Remove the pork to rest, then add cider and stock to the tin and scrape up all the sticky bits for a full-flavoured gravy.
5. Slice the roast and serve with the crackling and plenty of apple-cider gravy.