This divine recipe will replace your same-old Sunday roast.
Preheat the oven to 220C/450F/Gas 7.
Season the pork flesh and skin with plenty of salt and pepper and rub it into the pork.
Place the pork skin side down and scatter the sliced onions, sage, sliced apple, lemon zest, 50g/2oz of the butter, salt and black pepper over the top, pressing down gently.
Starting with the shortest side in front of you, roll the pork up into a long sausage as tightly as possible and secure with string at intervals along the length of it. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure it.
Place the quartered onions, carrots and garlic bulbs into a large deep sided oven tray then place the pork on top and rub in 50g/2oz of the butter.
Pour the white wine into the tray.
Place in the oven and roast for 30 minutes, then turn the oven down to 150C/300F/Gas 4 and cook for 3 or even 4 hours.
While the pork roasts, make the apple sauce.
Place the water, apples, sugar, a squeeze of lemon and 25g/1oz of the butter into a saucepan, cover and place over the heat then cook until the apple has broken down – about 4-5 minutes.
Beat with a spoon until nearly smooth, leaving a few chunks, then season with the sugar and a little salt.
Remove the pork from the oven, lift the pork out onto a serving plate to rest for at least 30 minutes before removing the string.
Place the tray onto a hob and heat over a medium heat, stirring all the time to release all the juices stuck to the bottom of the tray.
Check the seasoning then strain through a fine sieve to serve alongside the pork, with a dollop of apple sauce.
Bring a pan of salted water to the boil, add the tender stem broccoli and simmer for 3-4 minutes until just tender. Drain and toss with the last of the butter.
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