Yorkshire Roast Pork with Apple Sauce
85% authentic · British
A regional variation of the Sunday Roast, featuring succulent roast pork, crispy crackling, served with a homemade apple sauce and traditional accompaniments.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Pork loin or belly joint1.2 kg
- Apples (Bramley or similar)4
- Potatoes1 kg
- Cabbage or Kale1 head
- Onion1
- Pork or vegetable stock300 ml
- Sugar2 tbsp
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Preheat oven to 220°C (200°C fan/Gas Mark 7). Score the pork skin at regular intervals. Rub generously with salt and pepper.
- 2
Place pork in a roasting tin, skin-side up. Roast for 30 minutes.
- 3
Reduce oven temperature to 180°C (160°C fan/Gas Mark 4). Add chopped onion and stock to the tin. Continue roasting for about 1 hour 15 minutes per kg, or until the pork is cooked and the crackling is crisp.
- 4
While pork roasts, prepare the apple sauce. Peel, core, and chop apples. Place in a saucepan with sugar, lemon juice, and a splash of water. Cook gently until soft, then mash or blend.
- 5
Boil or steam potatoes until tender. Mash or roast them.
- 6
Steam or boil the cabbage or kale until tender.
- 7
Remove pork from oven and let it rest for 15-20 minutes before carving.
- 8
Make gravy from the roasting juices, adding more stock if needed. Strain and season.
- 9
Serve carved pork with crispy crackling, apple sauce, potatoes, greens, and gravy.
