Roast Pork and Apple Sauce

• Preheat the oven to 430F (220C.) Remove the pork from the fridge and discard all of the packaging well in advance of cooking – the pork will become crispier if it closer to room temperature before cooking.
• Place the pork in a sieve or colander and pour a kettleful of boiling water over it. This causes some of the rind to shrink back away from the fat. Pat the pork dry – the drier the better! Once dry, start scoring the skin to a depth of about 5mm. Start at one end of the joint and score on an angle all the way across. Keep the cuts about 1cm apart. Turn the joint around a repeat to create a criss cross pattern all over the skin.
• Rub the salt into all the score marks. The salt draws moisture out of the joint which allows better crackling. This should be done just before cooking.
• Slice the onions in half and place flat side down into a heavy based roasting tin. Place the pork on top of the onions, they will raise the joint off the tray allowing heat to circulate. 
• Transfer to the oven and cook for 15 to 20 minutes before reducing the temperature to 320F (160’C) to finish cooking. A longer cook at low heat is better to retain the moisture in the meat. 
• Check after an hour or so and cook for longer if necessary. The pork should be crisp and a deep golden brown colour.

Apple Sauce

• Peel and core the apples then cut into small dice. Put the butter and sugar into a saucepan and place over a medium heat. Allow to melt together and then add the apple. Cook for 5 minutes until the apple is soft but still firm.
• Cut the roast pork into strips and serve with the apple dipping sauce.