- 1tbsp Maldon sea salt
- 4 cloves of garlic, chopped
- 1½cm (¾in) fresh ginger, chopped.
- 2 long red chillies, chopped
- 1tbsp olive oil
- 1-2tbsp red wine vinegar
- 1 piece of roasting pork (either loin or rolled shoulder with skinattached), skin scored
- 2 Bramley apples, peeled and roughly chopped
- 200ml (6½fl oz) of dry cider
- 1 bay leaf
- 1 sprig rosemary
- Heat the oven to 220ºC (gas mark 7).
- Mix the salt, garlic, ginger, chillies, oil and vinegar in a small food processor (or pestle and mortar), to form a dryish paste.
- Rub this all over the top of the piece of pork, making sure it gets in between the scored fat.
- Place the pork skin-side up in a large, lidded casserole. Roast (uncovered) for 30 minutes.
- Remove from oven and reduce the heat to 150ºC (gas mark 2).
- Spoon off any fat in the bottom of the dish. Add the apples, cider and herbs, place on the lid and return to the oven for 5-7 hours
- After 5-7 hours of cooking, increase the heat to 220ºC (gas mark 7), remove the lid and cook for 30 minutes, or until the skin is nicely coloured. Check occasionally to make sure that the apples and liquid don't dry out. Add a little water or cider if needed. Remove any fat from the top of the sauce with a spoon.
- Check the seasoning of the sauce. Remove the pork to a warm dish and pour the sauce and apples around it. Serve in thick slices with the juices.
Once the pork is cooked, remove the skin and any fat and return them to the hot oven until crisp, for crackling.
After rubbing with spices, the meat can be refrigerated (uncovered) for up to 6 hours before cooking.