Roast Pork

[Meat and Offal]

1.35kg/3lb loin of pork, with skin intact

oil

salt

FOR THE GRAVY

2 teaspoons plain flour

290ml/½ pint brown stock

TO SERVE

apple sauce

1. Preheat oven to 220°C/425°F/Gas mark 7.

2. Score the rind with a sharp knife in cuts about 5mm/¼in apart, cutting through the skin but not through the fat.

3. Brush the skin with oil and sprinkle with salt to give a crisp crackling.

4. Place the pork in a roasting pan and roast in the top of the oven for 1 hour 40 minutes. After 30 minutes turn the oven down to 190°C/375°F/Gas mark 5.

5. Once the pork is cooked, turn off the oven, put the pork on a serving dish and replace it in the oven, leaving the door ajar if the oven is still very hot.

6. Tip all but 2 tablespoons of the fat from the roasting pan, reserving as much of the meat juices as possible.

7. Add the flour and stir over the heat until browned.

8. Remove from the heat, add the stock and mix well with a wire whisk. Return to the heat and bring slowly to the boil, whisking all the time. Simmer for a few minutes until the gravy is shiny. Season to taste with salt and pepper. Strain into a warmed gravy boat.

9. Serve the pork with gravy and apple sauce.