roast pork & apple sauce

How To Make roast pork & apple sauce

• 1

  PREHEAT OVEN: 500 degrees. PORK - Score the rind of the pork with 3/4 inch intervals. Rub in some oil & plenty of salt to make crispy crackling.
• 2

  Place the pork, rind side up, on a rack in a large baking pan. Add a little water to the dish -- this will prevent the meat from drying out. Roast for 30 minutes, or until rind turns golden & begins to crackle & bubble. Reduce the heat to 350 degrees. Roast for 2 hours 40 minutes (20 minutes per pound). The juices should run clear when the the pork is pierced with a fork. DO NOT COVER THE PORK or the crackling will soften. Leave in a warm place for 10 minutes.
• 3

  TO MAKE APPLESAUCE - Peel, core & chop the apples & place in a small pan with sugar, cloves, cinnamon stick & 1/2 cup water. Cover & simmer over low heat for 10 minutes, or until the apples are soft. Remove the cloves, cinnamon stick & mash the apples. Stir in the lemon juice to taste.
• 4

  TO MAKE GRAVY - Drain off all except 2 Tbs. of the pan juices from the baking pan. Place on top of the stove over moderate heat, add the brandy & stir quickly to scrape up the bits from the bottom of the pan. Cook for 1 minute. Remove from the heat; stir in the flour & mix well. Return the pan to the heat & cook for 2 minutes, stirring. Gradually add the stock & apple juice & cook, stirring until the gravy boils & thickens. Season to taste with salt & pepper. Slice the pork & serve with the crackling, gravy & applesauce.
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