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1
Preheat oven to 250u00b0C/480u00b0F.
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2
Place the pork in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
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3
Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
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4
Reduce the oven heat to 180u00b0C/350u00b0F and roast the pork for a further 40 minutes; remove the pork from the oven and baste with the pan juices; arrange the potatoes and onions around the pork and roast for a further one hour.
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5
Cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the pork; baste the pork and apples with the pan juices and roast for a further 30 to 40 minutes or until the pork is just cooked.
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6
Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
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7
Spread the vegetables and apple over the roasting pan; increase the oven temperature to 220u00b0C/425u00b0F and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
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8
Drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
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9
Remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
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10
Slice the pork and serve with the apple, vegetables and brandy gravy.
