Simple Roast Pork and Baked Apples

Autumn on a plate and unashamedly traditional. Crisp up the fat towards the end of the cooking time to create mouthwatering crackling!

Prep

  1. Weigh the joint and calculate the cooking time.
  2. Before it returns to room temperature, score the fat on the pork using a sharp paring or Stanley knife. Don’t add any oil.
  3. Squeeze the fennel seeds and dried herbs into the scored lines. Sit fat-side up in a roasting tin. Tuck the fresh herbs and the garlic cloves underneath.
  4. Preheat the oven to 230°C/Gas 8. Rub the skin all over with sea salt at the last minute and bang in the oven.

Cook

  1. Roast for 15 minutes. Reduce the heat to 180°C/Gas 4. Cook for a further 1 hour 40 minutes.
  2. Add the halved apples, cut-side down. Start to check the meat for doneness with a skewer or meat thermometer – it should be white with clear juices (it may need a further 20 minutes). Remove when done. Leave to rest in a warm place for 10–15 minutes.
  3. In the meantime, remove the apples, garlic and herbs from the tin and arrange on a plate. Put the tin on the hob. Add the cider, stock/water and star anise. Stir well, scraping up all the caramelised bits.
  4. Bring to the boil and simmer, whisking, until reduced by a third. Remove the star anise and season to taste. Add lemon if it needs a little acidity.

Plate

  1. Using a sharpened carving knife, cut the crackling neatly away from the meat and remove it in once piece. Cut the meat away from the bone and carve into slices.
  2. Arrange on a plate with the roasted apples and serve with the gravy, onion sauce, red cabbage, cauliflower cheese, roast potatoes or mustard mash.

From Sam Stern’s Cookery Course for Students in the Kitchen (Quadrille)

Photograph by Chris Terry

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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