Remove the pork from the fridge 20 minutes before starting to prepare. Brush the pork skin generously with the olive oil, this will help it become crispy. Season well with sea salt flakes. Place the pork on a large lined roasting dish (skin side up). Roast in the hot oven for the first 20 minutes, then turn the heat right down to 170°C, add the chicken stock to the bottom of the dish (not over the skin) and roast for 1 – 1.25 hours. After this time, the meat will be cooked, but if the crackling hasn’t become crispy, turn the oven right up to 220°C and check on it every 5-8 minutes until desired crispiness has been reached.
Remove the pork from the roasting tray onto a board and let it rest for 10 minutes. Serve the pork with apple sauce.
Apple Sauce
Peel and dice the apples. Put in a small pan with the juice of half lemon, 2 tbsp water and 1½ tbsp caster sugar. Heat gently until the apples are really soft, then squash with a spoon. Add a little butter and salt to serve.
