I was taught from a young age how to make a roast, my grandmother swore by white vinegar to give the perfect crackling and so do I!
- 1 kg loin of pork, rolled with fat on and scored (ask your butcher to do this)
- 4 red apples, halved and core removed
- 2 head of garlic, halved
- Rosemary sprigs
- 2 tsp white vinegar
- Sea salt
- 1 heaped tsp of plain flour
- 1 tbsp cranberry sauce
- 150ml water
Preheat your oven to it’s highest temperature.
Place the pork in a roasting tray. Rub the vinegar all over the fat and season it well with sea salt. Add the rosemary and garlic to the tray and place in the oven.
After 30 minutes turn the temperature down to 180 degrees and add the apples, cook for a further 45 minutes. If you have a larger piece of pork, the rule is 45 minutes per kg after the first 30 minutes.
When the pork is done, place the meat on to a board to rest and remove the apples and garlic. Mop away any excess fat. Place the roasting tray on the stove on a medium heat and add the water, flour and cranberry sauce. Stir well and allow to reduce so the sauce coats the back of a spoon. If you have lumps, strain the sauce through a sieve.
Serve on the side or poured over the pork with the baked apples and garlic.