Roast Pork with Panache

Serves: to serve 6 (or more)

Prep Time: 20 Minutes

Cook Time: 3 Hours

Ready In: 3 hrs 20 mins

Ingredients

3 lb - boned shoulder of pork

  - olive oil

  - salt

1 large - onion

1 large - cooking apple

6 - cloves

6 - cardamoms

approx 1¼ pint - cider

  - autumn blackberries

Directions

1. Peel and slice the onion and core, peel and slice the apple. Place the apple, onion, cloves and cardamom in the base of a roasting dish. Score the pork rind (you can ask your butcher to do it for you after he bones it) and rub with olive oil, then sprinkle generously with salt. Place the pork on top of the apples and onions, rind side up, then pour the cider round the joint. Cover and roast in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 3 hours.
2. Remove the pork and place on a baking tray (uncovered). Increase the oven temperature to Mk 7 - 425ºF - 220ºC and roast the joint for a further 30 minutes until the crackling is crisp and brown. Remove the joint from the oven and allow to stand for 15-20 minutes, keeping warm.
3. Meanwhile, remove the cloves and the cardamoms and liquidise the apples and onions. Add a few cooked blackberries then serve with the roast, along with Peppered Cabbage and Creamed Potatoes