ROAST PORK & APPLE SAUCE

1PREHEAT 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.

2Place 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.

3TO 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.

4TO 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.