Roast pork & apples
By Lulu Grimes
Contains pork – recipe is for non-Muslims/non-pork eaters.
Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking
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Prep:5 mins
Cook:2 hrs 45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 637
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fat 38g
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saturates 13g
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carbs 8g
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sugars 7g
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fibre 2g
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protein 64g
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salt 0.7g
Ingredients
- 1 large onion, thickly sliced
- pork shoulder joint (about 2kg)
- 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 potatoes or mashed potatoes and veg, to serve
Tip
How to use leftover roast porkIt’s always useful having leftover roast meat after Sunday lunch. Use it shredded into a noodle soup or stir-fry, or make a pork version of a shepherd’s pie.
Method
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.
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.
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.
