Rub a 4.4 lb scored loin of pork with a mixture of salt, pepper and flour and roast at 220°C for 1 hour.

When almost cooked, drain off the fat, swill the pan with vinegar and 1 oz sugar, then add 250 g peeled, cored and quartered apples sprinkled with sugar and continue cooking for a further 30 minutes. Swill the pan with 17 floz stock and add 6 3/4 floz cream to make the accompanying sauce.

Carve the meat, allowing one thick or two thin slices per portion, together with a piece of crackling.

Arrange overlapping on a dish, lightly coat with some of the sauce and serve garnished with the apples.

Serve the remainder of the sauce in sauceboats.