Exact cooking time will depend on the size of the joint, but will be approximately 1 3/4 hours for the weight recommended here. If the meat is cooked before you are ready, turn down the oven and keep the roast warm.
Scoring pork: using a very sharp knife, make parallel cuts in the pork skin about 1.5 cm (1/2 inch) apart. Make sure that you cut right through the skin to the thin layer of fat beneath.
Crush dried rosemary well, to avoid any sharp spikes.
1.5 kg (3 lb) boneless pork joint
3 tablespoons vegetable oil
2 sprigs fresh rosemary, or 2 teaspoons dried rosemary
1.5 kg (3 lb) potatoes, thickly cut
2 dessert apples
1 medium onion, thinly sliced
175 ml (6 fl oz) dry cider
freshly ground black pepper
1. Heat the oven to 180°C (350°F) Gas 4. Weigh the joint of pork and calculate the exact cooking time, allowing 25 minutes per 500 g (1 lb) plus an extra 25 minutes.
2. Check that the butcher has scored the skin of the pork to make crackling. If he has not, do this yourself with a sharp
3. Wipe the pork dry. Sprinkle the skin with salt and rub it lightly with 1/2 tablespoon oil.
4. Put the rosemary sprigs in a roasting pan or sprinkle in the dried herb. Place the pork on top.
5. Roast the joint in the oven for about 1 3/4 hours, or according to the
calculated cooking time per weight.
6. About 1 1/4 hours before the end of the cooking time, put the potatoes in a bowl with the remaining oil and shake well to coat. Peel, core and slice the apples.
7. Remove the pork from the oven, scatter the apple and onion around the joint, then place the potato pieces on top of them. Pour in the cider. Sprinkle with salt and pepper.
8. Return the pan to the oven and continue roasting a further 30 minutes.
9. Turn up the oven to 250C/500F/ Gas 9 and cook for a further 30 minutes. The pork crackling should be crisp and the potatoes golden.
10. Place the pork on a warmed carving dish and arrange the apple, onion and potato around the pork or, for easier carving, in a separate dish. Serve at once.
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