Roast pork with apple sauce

WITH CRACKLING Score the rind at 1cm intervals; rub a little oil and salt well into the scored rind. Roast at 250°C (230°C fan-forced) for 25 minutes. Reduce oven to 180°C (160°C fan-forced); Per 500g, roast for 20 minutes.

WITHOUT CRACKLING First, brown lightly all over in a little oil in a pan. Per 500g, roast at 180°C (160°C fan-forced) for 20 minutes.

For pork belly, shoulder, Scotch fillet (neck): Roast, covered, at 180°C (160°C fan-forced) for 3-4 hours, or until the pork is coming away from the bone or is fork-tender.

● While boneless cuts are easier to slice or carve, the meat tastes better and is more moist when cooked on the bone.

● A bone-in roast may take a little longer to cook than a boneless one.