Ingredients
Caramelised apples
Cider sauce
Method
1.Preheat the oven to 140°C (120°C fan-forced). Using a small sharp knife (or a Stanley knife), score the pork rind.
2.Place garlic and thyme in the base of a medium baking dish. Season the pork flesh with salt and freshly ground black pepper. Place pork, rind-side up, on garlic mixture. Add enough boiling water to the baking dish to almost cover pork (try not to cover rind). Place a sheet of baking paper over pork. Cover dish tightly with foil, ensuring it is completely sealed. Roast for 4 hours (the pork should be starting to fall apart).
3.Remove pork from the baking dish; discard liquid. Cool pork to room temperature, keeping it covered with baking paper and foil (refrigerate overnight, if desired).
4.Preheat oven to 220°C (200°C fan-forced). Cut pork into 8 equal pieces. Place pork on a baking-paper lined oven tray. Rub the rind with oil and coarse cooking salt. Roast for about 30 minutes or until the rind is crisp and browned.
5.Place sugar in a medium frying pan over medium-high heat. Cook, without stirring, until sugar turns a dark caramel colour. Add calvados and flambe; (be very careful, this will flame). Simmer, uncovered, for about 1 minute, then add butter and apples; stir to coat the apples in butter mixture. Cook, covered loosely, for about 8-10 minutes, turning apples occasionally until just tender.
6.Heat oil in a medium saucepan over medium heat. Cook shallots, garlic and thyme for about 3-4 minutes or until tender. Add cider and bring to the boil. Boil for 5 minutes or until liquid is reduced to 1 cup. Add stock cube; simmer for 2 minutes. Remove from heat. Strain mixture through a fine sieve over a bowl; discard solids. Return cider to the pan over low heat. Gradually whisk in butter (piece by piece) until shiny and thickened slightly. Stir in parsley.
