SLOW IT DOWN

roast pork with crackling & gravy

serves 8 I prep 20 mins I cooking 6 hours 10 mins

600g-piece pork rind (crackling, see tip)
2 tbs olive oil
1.4 kg boneless pork scotch fillet roast
2 brown onions, each cut into 8 wedges
2 red apples, cored, each cut into 12 wedges
250ml (1 cup) chicken stock
½ small red cabbage, cut into thin wedges
40g butter
10 fresh sage leaves
2 tbs plain flour

1 Unwrap pork rind and lay out on a large tray. Pat dry with paper towel and place in the fridge, uncovered, until needed.

2 Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Brown the pork all over then transfer to a plate. Heat the