Slow-roasted pork with apples and cider gravy
- December 2013
- Serves 8
- Takes 20 minutes to make, 3 hours to cook
Here’s how to serve pork at its best – with super crunchy crackling (don’t be shy with the salt), accompanied by buttery roasted apples, carrots and the best cider gravy.
- 50.5g (19.1g saturated)
- 26.4g (23.6g sugars)
You can roast the apples and cook the carrots a day ahead, then cover and keep them in the fridge. Reheat thoroughly before serving.
To get a good crunch on your crackling, the skin needs to be scored with a very sharp knife – ask your butcher to do this for you. Also, make sure the skin is as dry as possible – and don’t be shy with the salt.
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