Antony Worrall Thompson's roast loin of pork

Method

1. Put the pork, skin-side down, on a chopping board and trim any loose fat or connective tissue. Put it on a wire rack in the kitchen sink, then pour a kettle of boiling water over the rind, leave for 30 mins, allow to drain, then repeat 2-3 times. Pout over the vinegar and massage into the skin. Transfer to a place and leave uncovered in the bottom of the fridge overnight
2. Preheat the oven to 220C/425F/gas 7. Place the pork in a roasting tin and drizzle over the oil, massaging it into the skin. Sprinkle over the salt and roast for 30 minutes, then reduce the temperature to 190C/375F/gas 5 and cook for another hour. Add the bay, garlic, sage and onion tossing to coat them in the juices. Cook for a further hour or until the pork is completely tender and the crackling crispy.
3. Meanwhile, place the apples in a pan with the water and lemon juice. Cook over low heat for 12-15 mins, until the apples have softened, stirring occasionally. Stir in the sugar and whisk the butter, then keep warm. Spoon into a bowl.
4. When the pork is cooked, transfer to a large platter and leave to rest in a warm place for 10-15 mins. Put the roasting tin directly on the hob and deglaze it with a little stock, scraping the bottom with a wooden spoon to remove any sediment. Pour in the remaining stock, increase the heat and simmer until the liquid has reduced by half. Season, then strain into a gravy boat and skim off any excess fat.
5. Cut through the fat of the joint just underneath the crackling to remove it in one piece, then cut into portions. Carve the pork into slices and plate them up with vegetables and roast potatoes. Serve with gravy and warm apple sauce.

By Antony Worrall Thompson