Courtney Roulston’s crispy roast pork with apple, onion and mustard gravy

Method

1. Step 1

   Place the pork on a plate and pat the rind dry with paper towel. Sprinkle rind with half the sea salt and place, uncovered, in the fridge overnight to dry out the rind.

2. Step 2

   Preheat oven to 220°C. Remove pork from the fridge and use paper towel to remove excess salt from the rind. Use a small sharp knife to score the rind at 5mm intervals (don’t cut through to the meat). Rub the rind with oil and season with the remaining sea salt. Place a rack in a large roasting pan and top with the pork, rind-side up. Roast for 40 mins or until the rind crackles. Reduce heat to 180°C and roast for 1 hour.

3. Step 3

   Transfer pork to a plate. Add onion to the pan and gently shake the pan to coat in the pan juices. Return the pork to the rack and roast for 30 mins.

4. Step 4

   Increase heat to 240°C. Add the apple and sage to the pan with the onions and roast for a further 10 mins or until the pork is crisp and cooked through and the apples are just tender.

5. Step 5

   Carefully lift the rack and pork from the pan and place over a large baking tray. Set aside for 10 mins to rest. Transfer the onion mixture to a large serving platter.

6. Step 6

   Use a spoon to skim any excess fat from top of pan juices. Pour pan juices into a medium saucepan over medium heat. Add flour and cook, stirring, for 2-3 mins or until well combined. Add thyme, mustard and 1 cup (250ml) water and cook, stirring, for 5 mins or until the mixture thickens slightly. Season. Add the sour cream and any resting juices from the pork and stir to combine.

7. Step 7

   Arrange the pork on the platter. Serve with the potatoes and gravy.