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Roast Pork & Apples

Now this is a roast to remember! - by Amy Sinclair
  • 17 Mar 2019
Roast Pork & Apples
Prep: 5 Minutes - Cook: 165 Minutes - easy - Serves 4-6
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This roast pork & apples recipe is the perfect Sunday lunch and the leftovers are always useful for meals throughout the week.

Ingredients

1 large onion, thickly sliced

pork shoulder joint (about 2 kg)

1 tbsp rapeseed oil

flaky sea salt

½ tsp fennel seeds (optional)

2 garlic cloves

4 eating apples, cored and quartered

800ml chicken stock

roast or mashed potatoes and veg, to serve

Method

  1. Heat oven to 220C/200C fan/ gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.

  2. Reduce heat to 180C/160C fan/ gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.

  3. While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes

  • Dinner Tonight
  • pork roast recipe
  • roast dinner recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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