Roast Pork With Perfect Crackling And Apple Sauce

Recipes and images provided by Waitrose

Roast Pork With Perfect Crackling And Apple Sauce.

Roast pork with perfect crackling and apple sauce anyone?

How tasty!?

Roast Pork With Perfect Crackling And Apple Sauce
Roast Pork With Perfect Crackling And Apple Sauce

Follow our recipe and cooks tips to produce perfect roast pork with crispy crackling, a simple Bramley apple sauce and gravy.

How To Cook Roast Pork With Perfect Crackling And Apple Sauce:

Preparation time: 20 minutesCooking time: 2 hours 30 minutes – 3 hours
Total time: 2 hours 50 minutes – 3 hours 20 minutes, plus resting

Serves: 6-8


1.5-2kg joint of pork, either leg, loin or shoulder Olive oil, for rubbing

Fine sea salt and freshly ground black pepper

For The Applesauce:

500g Bramley cooking apples

25g butter

3 tbsp caster sugar

For The Gravy:

2 tsp plain flour

450ml pork or vegetable stock

Roast Pork With Perfect Crackling And Apple Sauce


1. Preheat the oven to 180°C, gas mark 4. Place the pork in a roasting tin, pat its skin with kitchen paper and leave for 30 minutes for the skin to dry. Check that the skin is evenly scored, adding more using a very sharp knife, if needed.

2. Lightly rub or brush the skin with oil and sprinkle with a thin, even layer of salt and a little pepper. Rub the seasoning into the scored skin. Calculate the cooking time, 35 minutes per 500g, plus an extra 35 minutes. Roast for the calculated time.

3. Meanwhile, make the sauce. Peel and cut the apples into quarters, place in a pan with 3 tbsp cold water. Bring to the boil then reduce to medium, cover and cook for 6-8 minutes, until the apples are soft and pulpy.

4. Remove from the heat, beat with a wooden spoon until the apples are smooth, mix in the butter and sugar. Return the pan to the heat and cook gently, stirring until it thickens slightly, then spoon into a serving bowl.

5. Transfer the cooked pork onto a serving plate or board. Cover loosely with foil and leave to rest for 15 minutes, while the gravy is made. Spoon off as much surface fat from the pan juices as you can. Place the roasting tin on the hob and reheat the juices, remove from the heat and stir in the flour. Then cook gently for 2 minutes, before gradually adding the stock, stirring all the time until it thickens. Simmer for 5 minutes, then taste and season if necessary.

6. Using a sharp carving knife remove the crackling from the joint and place on a board and cut into pieces. Then thinly slice the pork and serve each portion with some crackling, gravy and a generous spoonful of applesauce.

Cook’s Tips:

For successful crackling, choose an even-shaped joint with a good layer of fat beneath the rind.

Make sure that the rind is dry before rubbing with salt.

The joint must be placed in a hot oven.

Crackling is formed as the fat gets hot and melts, pushing up through the rind.

Make sure you allow 20-30 minutes to preheat the oven before adding the meat.

Resting the meat before carving gives it time to relax, which will make carving easier and give you moist, tender results.

The applesauce can be made up to 2 days ahead and stored in the fridge in a covered container.

If you do not get even crackling by the end of the cooking time, remove the crackling from the joint using a large, sharp knife and place on a baking sheet.

Increase the oven temperature to 220°C, gas mark 7 and return the crackling to the oven for a further 15 minutes while the meat is resting.

Roast Pork With Perfect Crackling And Apple Sauce
Roast Pork With Perfect Crackling And Apple Sauce

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Miz Helen
    10 April 2018 / 16:35

    I love the Crackling part, this looks so good! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!Miz Helen

  2. Jenny Sparmo
    9 April 2018 / 23:35

    This looks scrumptious. Thanks for sharing at Merry Monday. Hope to see you next week at the party.

  3. The Lazy Gastronome
    8 April 2018 / 16:08

    The crackling is the best part! Thanks for sharing at the What's for Dinner party! Have a wonderful week.