Roast Pork with Baked Apples from The Times Cookery Book by Katie Stewart
Check the weight of the joint to calculate the cooking time, and make sure that the rind is well scored. Wipe the joint and rub the skin over with salt. Set in a roasting tin with the lard. Place i...
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Ingredients
- 4–6 cooking apples
- 1–2 oz (25–50 g) lard or white vegetable fat
- salt
- butter
- sugar
- 1 (2½–3 lb) (1–1½ kg) piece pork sparerib
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