- green apples
- 2 Tbsp
- cinnamon stick
- 1 to 2 tsp
- lemon juice
- 1 Tbsp
- 2 Tbsp
- 1 1/2 c
- chicken stock
- 1/2 c
- "unsweetened" apple juice
- 8 lb
- pork roast
Score the rind of the pork with 3/4 inch intervals.
Rub in some oil & plenty of salt to make crispy crackling.
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.
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.
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.