Rib of pork with crackling crust, honeyed apples and cider gravy
"Rib of pork is best bought direct from the butcher, who will ‘french’ the bones for you — that is, clean them and wrap in foil for roasting. You could also ask for the skin to be scored."
Velvety Cider Gravy
2tbsp plain flour
1–2tsp coarse-grain mustard
250ml cider
250ml vegetable stock
30ml double cream (optional)
After the pork, apples and shallots have been removed from the tin, pour out any excess fat. Put the tin over a medium heat and whisk the flour vigorously into the meat juices. Slowly add the mustard, cider and vegetable stock, then cook for 3–4 minutes, whisking constantly, until slightly thickened. Add the cream (if using), and season with salt and pepper. Pour into a gravy boat and serve warm.
Ingredients
Ingredients
Method
Step 1
Heat the oven to 240°C/fan oven 220°C/mark 9. Score the skin of the pork all over in thin strips or a criss-cross hatch using a Stanley knife, bringing the blade of the knife about halfway through the fat beneath the skin.
Step 2
Place the pork in a roasting tin – if you are using 2 racks, place them ribs-side up with the bones interlocked. Coat the apples and shallots in honey then wedge them under and around the meat.
Step 3
Sprinkle 1tbsp flaked sea salt evenly over the pork and press the crystals in.
Step 4
Place the pork on a high shelf in the oven, and roast for 25 minutes. Reduce the heat to 190°C/fan oven 170°C/mark 5 and cook for 35 minutes per kg. About 20 minutes before the pork is done, remove the foil from the bones.
Step 5
When the pork is fully cooked, remove the tin from the oven and transfer the pork, apples and shallots to a plate. Season to taste and leave to rest in a warm place for at least 30 minutes before carving.
Step 6
Carve the pork into slices, giving everyone some crackling and spoonfuls of roasted crab apples and shallots.
