Slow-roasted pork with apples and cider gravy

Method

1. In a small bowl, mix the crushed peppercorns, herbs, garlic, salt and oil together to make a paste, then rub into the meaty underside of the pork. Set aside uncovered for 1 hour.
2. Preheat the oven to 230°C/fan 210°C/gas 8. Spread the onions over the base of a large roasting tin, then put a roasting rack into the tin. Put the pork, skin-side up, on the rack, rub the skin with oil, then sprinkle with sea salt. Pour water into the tin over the onions so it comes 1cm up the sides. Cook for 10 minutes, then lower the oven to 170°C/fan150°C/gas 3½ and roast for 2½ hours, adding a little more water if needed so the onions don’t burn.
3. For the apples, melt the 50g butter in a frying pan, add the apples and fry over a high heat, turning from time to time, until nicely golden. Add the 4 tbsp sugar and the spices, season and toss together well, then tip everything into a roasting tin and roast for 15 minutes.
4. Remove the pork from the oven and turn the temperature back up to 230°C/fan210°C/gas 8. Put the onion tin to one side. Pop the pork back in the oven in a clean roasting tin and roast for 15-20 minutes until the skin is crisp.
5. Meanwhile, cook the carrots in a pan of boiling salted water until just tender. Drain. Return to the pan with the 25g butter, 1tbsp sugar, the lemon juice, salt and some pepper and toss over a medium heat for 2-3 minutes until coated, then add the parsley.
6. Remove the pork from the oven and leave to rest on a board for 10 minutes. For the gravy, spoon the excess fat from the onion tin and discard, then put the onion tin on the hob over a high heat. Stir in the flour, then the cider and stock and simmer until reduced. Strain and keep warm.
7. Carve the slow-roasted pork, meat-side down, into slices. Serve with the apples, carrots and gravy.

This recipe is taken from The Great British Farmhouse Cookbook, published by Yeo Valley (RRP £20).