Colin's Roast Pork


1 bulb of garlic
4 rosemary sprigs
3 bay leaves
2 onions, peeled and roughly chopped
3 large carrot, chopped
2 Bramley apples, peeled, quartered, cored and roughly sliced
1 tbsp sunflower oil
2 tbsp plain flour
500ml chicken stock


If you have given yourself time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge to dry.
Heat the oven to 230C/210C fan/gas 8.
Put all the chopped vegetables along with the apples, garlic, rosemary and bay leaves in a deep roasting tin and place the pork on top.
Guess what... No foil!
Rub the pork skin with the oil and put the whole tray in the oven.
Leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 20mins.
If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
Remove the pork from the roasting tray to a board to rest for 20 minutes.
Scrape the remaining contents of the roaring pan into a saucepan and place on the heat.
Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the stock in stages and bubble down to a thick paste again.
Simmer everything for 8-10 mins until you have thickened gravy.
Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve.
Simmer again and season to taste.
Carve with the crackling still attached and enjoy!