1kg boned and rolled pork shoulder, with rind scored, keep the bones
Melted lard for brushing
Salt and pepper
500g baking potatoes, skin on
100g onion, peeled and finely chopped
200g Bramley apples, peeled and cored
25g brown sugar
200g celery, peeled and cut into batons
200ml dry cider
500ml Essential Cuisine Chicken Stock
2g sage leaves, chopped
- Preheat the oven to 160 degrees.
- Place the pork bones or trivet into a suitable roasting tray. Brush the pork with lard and season. Roast for 1 hour, then baste, return to the oven for a further hour.
- Place the potatoes in cold salted water in a saucepan, bring to the boil and simmer for 5 minutes, then remove from the water.
- Peel and cut into 1cm slices. Butter a large ovenproof dish, season and overlap the potato slices, topping with the chopped onion. Slice the apples into 1cm slices, lay them on next and sprinkle with the sugar.
- Lay the celery batons on top and season again. Pour in half of the cider and half of the stock into the dish and dot with butter. Cover and place in the oven 1 ½ hours before the pork is ready.
- After 1 hour remove the lid to allow to colour if preferred? Remove the pork when cooked and allow to rest for 20 minutes. Skim the excess fat from the tray and deglace with the remaining cider and stock, reduce by half.
Pass the cooking liquor/stock through a sieve and stir in the sage.
- Remove the crackling and break into pieces, divide the meat into portions and serve with the apples, celery and potatoes, with the sage, cider and pork liquor.