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.

Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander.

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 ...