This is a great, full flavoured dish that's half way between a roast and a potroast. I never grew up with traditional pork and crackling (I actually only just learnt to make it - thanks Phillipa!) instead it was usually slow roasted with wine and herbs. This is my take on that with the addition of baked apples and the botrytis adds a sweetness to the gravy that's delicious.
Preheat oven to 150 C
Brown the Pork in a pan.
Place the garlic cloves and the herbs in the bottom of a large baking dish and place the pork ontop.
Core the apples(leaving them whole)and score a line around their circumference so they don't rupture.
Arrange apples around the pork and stuff each with sultanas and sugar.
Pour the wine over everything and then the stock.
Drizzle a bit of oil over the pork and season with salt and pepper.
Cover baking dish tightly with foil and put on middle shelf in oven for about 2 hours.
Remove the foil and turn up the temp to 180C.
Drain 3/4 of the liquid and set aside (there should be about 400ml).
Add the carrots and continue baking uncovered for another hour.
Remove the pork and let it rest.
Carefully remove the apples and the carrots.
Discard the herbs and remove the skins from the garlic.
Put the roasting pan on the stove top on medium/high heat.
Add the flour and stir in with the back of a fork.
Add the reserved liquid in stages, continuously stirring with a fork.
Season with salt if necessary.
This is fantastic with mashed potatoes and panfried cabbage with bacon.
If you want a less sweet gravy, use a dry white instead of the botrytis
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