Herb and Apple Roasted Pork
I’ve always been fond of pigs – both live ones and in various forms of meat. I’m convinced that a pig that’s been properly treated in life tastes far better when it reaches your plate. So for the good of pigs (and to make it even more delicious!) I recommend you try to buy free-range for this Herb and Apple Roasted Pork.
Ingredients
Method
- Preheat the oven to 180°C.
- Use a sharp knife to cut 4 or 5 deep holes lengthwise into the joint, then push the rosemary garlic into them.
- If the skin is not already scored make half a dozen long cuts halfway through it. Rub the oil all over the joint, particularly into the skin.
- Place the slices of apple and onion across the bottom of a small roasting tray.
- Put the joint, skin upwards, on top of the slices then sprinkle over the seasoning & herbs.
- Cook in the oven for about 1¾ hours. About halfway through lift off the joint, turn the slices over and replace the pork with its rind sideways.
- When the cooking time is up, remove the crackling from the joint and, if necessary, pop it back into the oven for 5-10 minutes to crispen further.
- Carve and serve with the slices of apple & onion and vegetables of your choice – sprouts and roasted sweet potatoes go particularly well.