Ingredients

1.4 kg

free range pork with thick covering of skin & fat

decent sized cooking apples

1 tbsp

orange juice

Fairtrade cinnamon sticks

1tsp

organic ground nutmeg

3 – 5tbsp

organic caster sugar, to taste

Method

To prepare the pork joint, score through the skin but not all the way through the fat, say about 0.5cm.
Then repeat this every 0.5cm across the skin. Next rub 2 teaspoons of sunflower oil over the surface and liberally sprinkling it with sea salt; massage the sea salt into the skin and set aside.
Cook at 180oC for 30 minutes per 500g plus an extra 20-30 minutes at the end for safety. This should cook the joint perfectly and give you a good crunchy crackling; it certainly works for us, but the key is the skin & fat on the outside and how you prep
As for the apple sauce, peel, slice and dice these and put all of the ingredients into a heavy pan with a lid on. Cooked this at a low-medium heat for 20 minutes. Remove the cinnamon quills, then pulsed the apples to a fine sauce and served this cold.