• The cooking time for a leg or loin of pork is 30 minutes per 450 g (1 lb) plus 35 minutes, or for part of a leg or a shoulder 30 minutes per 450 g (1 lb) plus 35 minutes.
• Weigh the joint and calculate the cooking time.
• Score the rind of the joint with a sharp knife at 5 mm ( 1/4 in) intervals. Rub salt and pepper into the rind and then brush the oil over.
• Place the meat, rind side up, on a wire rack standing in a roasting tin and roast in a moderate oven for the time calculated.
• Check the meat is cooked by inserting a skewer into the centre-the juices that emerge should be colourless.
• Transfer the meat to a hot serving dish and keep warm whilst making the gravy (see Cook's Tip 86)***, but using half vegetable water and half cider, if liked.
• Serve the pork with apple sauce and roast and boiled vegetables as accompaniments.

Microwave Tip

• To make apple sauce, put sliced apples in a large basin with sugar. Cover and cook on full power for 7 minutes. Beat well and serve in a small dish.