Ingredients (Serves 4)
Recipe written for Dunwood Farm by Chef Ben Griffiths
The night before, add the salt, white wine vinegar and lemon juice together and pour all over the pork joint and leave in the fridge over night for the skin to dry out.
Pre heat the oven to 160. Use a potato as a base for your joint to sit on by slicing it into third (depending on the size) and add 200ml of water to the oven tray. Cover the pork with foil and leave in the oven for 3 hours.
Meanwhile prepare your vegetables. Peel your beetroot and rub with vegetable oil and season, then roast them until you can easily slide a sharp knife through it.
For the carrots & parsnips, bring a saucepan of salted water to the boil and add them. Allow them to boil for 5-6 minutes before draining. Add them to a tray with a couple of knobs of butter and season well, and roast until they have a nice golden colour
For the apple sauce, add all the ingredients to a saucepan and bring to the boil, let it simmer for 15 minutes, add a slight drop of water, and blend until you have a thick but not too stiff consistency.
After the 3 hours, remove the foil from the pork and dispose of any extra liquid in the tray. Sprinkle a bit more salt on top of the skin and turn the oven up to 200. Add the pork back in the oven until the skin has fully crackled over