4. Cutting widthways across the loin, carve slices of pork to the desired thickness. 5. Finally, break the crackling into ...

When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside.

Strain through a sieve into a small saucepan and season to taste. Set aside. Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy ...