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1
Pre-heat oven to 180 degrees C. Lightly coat the joint of pork in olive oil.
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2
Slice the pork skin with a sharp knife and insert garlic to taste.
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3
Place the pork into a large roasting dish (preferably Le Creuset).
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4
Liberally add salt and pepper to the pork ensuring equal coverage.
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5
Cut and dice the onions, carrots, parsnips, potatoes and mushrooms; arrange evenly around pork joint.
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6
Pour 2 glasses cider over the pork and vegetables.
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7
Dissolve the pork stock cube in a minimal amount of boiling water and again add to the pot.
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8
Stir vegetables to ensure juices are equally mixed.
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9
Place 2 bay leaves on top of the joint and cover.
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10
Place the pot into the pre-heated oven and leave for 1 hour.
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11
After the hour remove the pot from the oven.
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12
Remove the rind from the joint with a sharp knife, leaving as much of the fat as possible on the joint.
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13
Stir the vegetable and baste the pork to keep the meat succulent.
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14
Pour honey over the pork to give the meat a sweet taste.
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15
Replace lid and return to the oven for a further 30 minutes.
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16
Meanwhile, heat the grill to a high temperature and place the rind on the grill.
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17
Turn the rind often, and cook until golden brown and crisp (may take up to 30 minutes but do not allow to burn!).
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18
Allow to cool and crisp further, break into bite-size chunks and place into a serving bowl.
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19
Remove the pot from the oven and remove the meat and place onto a resting plate.
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20
Place the Yorkshire puddings onto a baking tray and place into the oven for 4-5 minutes.
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21
Slice the meat into thick slices and serve onto plates with the vegetables and plenty of the juices.
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22
Remove the Yorkshire puddings from the oven and serve with the rest of the dish, including the apple sauce.
