Last night I did a roast pork shoulder and it was tasty enough but I still have a lot to improve on especially in the potatoes and crackling department :).

A quick google on what to serve with roast pork showed me a novel way of making apple sauce. Each person gets their very own roasted apple. See http://www.taste.com.au/.

I didn’t use their roasting method but I added a couple of small red apples, lightly coated in olive oil and sprinkled with pepper and salt, for the last 30 minutes whilst I tried to crisp up the potatoes I was doing with the roast pork.

You know they are done when their skin loses its colour and starts to fall off.

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They taste phenomenal and your guests will go home talking about them.

 

Enjoy,

PK


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