Sweet apples and aromatic spices boost the juice in this yummy roast pork dish.
- Preheat oven to 220°C. Use a knife to score pork rind, crossways, to the fat layer, at 2cm intervals. Place the pork, rind-side up, in a roasting pan. Brush with oil. Rub salt into cuts in rind. Roast in oven for 30 minutes or until rind crackles. Reduce temperature to 180°C. Place apples around pork. Roast for a further 1 1/4 hours. Transfer pork and apples to a serving platter. Cover with foil and set aside for 10 minutes to rest.
- Strain pan juices into a heatproof jug. Melt butter in roasting pan over medium heat until foaming. Add flour, cinnamon and Chinese five spice and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add pan juices, stock, apple juice and wine and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits on base, for 5-6 minutes or until gravy boils. Season with salt and pepper. Strain into a heatproof jug.
- Carve pork across the grain into thin slices. Serve with apples and gravy.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set