Once upon a time in our household I was the only person to like crackling. Unfortunately; but maybe better for my waistline as I grow older, the whole family now loves it.
Good joint of pork
I cut the apples in half and the onion into quarters, this will depend on how many you are using. Place in a roasting dish as a table.
Check how the skin is scored. I find I need to cut it to the ends and more thinly than the butcher has done.
Then smooth the skin with olive oil and salt. Place on top of your bed of apples.
Add the water to the base of the roasting tray. It can cover the apples and onions but should not cover the pork.
Put it in the oven for about 40 minutes (depending on the size) on high 240C/ gas 9. The skin should turn into wonderfully crisp crackling. Keep the dish topped with water to stop the joint drying out and the apples and onions from burning.
Cover the roasting dish and turn the heat right down to about 150C/gas 2 and leave for about 3 1/2 hours.
You don’t need to carve the joint it just falls to pieces and melts in the mouth. Take it out at least 30 minutes before carving to let it rest. It gives you a chance to wack the heat right up again for those deliciously crispy roasties!
Serve with all the trimmings, roast potatoes, veg and cider gravy.
Taking out the apple and onions from the roasting dish and transferring them to a small bowl you now have your pre-made apple sauce. The onions should have sweetened the apples but a touch of sugar could be added if still required.
I use the roasting tray to make the gravy, scraping up all the little bits for added flavour. Cider goes well instead of wine in this or use a little apple juice.