ROAST PORK WITH APPLE SAUCE

Serves 6

         FOR THE ROAST PORK

         2 tablespoons canola or rice bran oil

         1 tablespoon cider vinegar

         2 teaspoons salt

         1 leg or shoulder of pork (about 2kg)

         1¼ cups water

         FOR THE APPLE SAUCE

         300g cooking apples (such as Granny Smith), peeled, cored and cut into 2cm pieces

         ½ cup water

         sugar to taste (optional)

         FOR THE GRAVY

         1 tablespoon white wine

         1½ cups chicken or vegetable stock

         2 teaspoons soy sauce

         ½ teaspoon seedless jam or brown sugar

         2 teaspoons tomato sauce (ketchup)

         3 teaspoons cornflour mixed to a paste with 2 tablespoons water

Preheat the oven to 200°C. Place the oil in a roasting pan and place the pan in the oven for a few minutes to heat. Meanwhile, mix the vinegar and salt together and rub over the rind of the pork.

Place the pork, skin side up, in the pan and bake for 10 minutes, then reduce the temperature to 160°C. Pour water in the base of the dish and then cook the roast for approximately 1½ hours more, allowing 20 minutes per 500g plus 20 minutes extra or until the internal temperature reaches the degree of doneness that you prefer (see page).

Meanwhile, make the apple sauce. Place the apples in a small saucepan with the water and bring to the boil. Reduce heat and simmer until the apples are cooked through and form a purée (mash them if necessary). Add a little sugar if desired.

Remove the pork from the oven and leave to rest for 20 minutes. By now the crackling should be crisp. If it isn’t, see page.

To make the gravy, pour the excess fat from the pan and place over medium heat. Add the white wine and stir. Add the stock, soy sauce, jam or sugar and tomato sauce and bring to the boil. Strain if desired into a small saucepan. Thicken with some or all of the cornflour paste and add salt and pepper to taste.

Serve the pork sliced with the gravy and roast seasonal vegetables and steamed green peas or beans. And, of course, with portions of the crackling and the apple sauce.