Crackling roast pork with apple cider gravy

Preheat the oven to 180ºC. Place the roast onto a board and use a sharp knife to score slices through the skin.

Rub the skin thoroughly with the oil then rub over the salt, working it into the scored skin. This will help it to “crackle”.

Combine the cider and brown sugar in a small saucepan and heat until the sugar has dissolved. Set aside.

Place the thick slices of apple in the base of the roasting pan to form a layer. Sit the roast on top of the apple slices, skin side up, and place the pan in the preheated oven. Bake for half an hour, reduce the temperature to 170ºC and pour the cider mixture over the roast. Continue to bake for the calculated time.

When the roast is cooked, heat the grill and place the roast underneath, skin side up. It will puff and swell – watch it closely to ensure it doesn’t burn. Turn the roast carefully to expose as much of the skin to the direct heat as possible. Cover the roast with foil and set it aside to rest for at least 10 minutes before carving.

To make the gravy, scoop the cooked apples out of the pan and discard. Skim off any visible fat and place the pan on the stove over a gentle heat. Whisk in the plain flour, whisking continuously until the gravy is smooth, then gradually whisk in the hot water, stirring continuously to prevent lumps from forming.