Traditional Somerset Cider-Basted Roast Pork

Score the skin of a pork loin or shoulder and rub with plenty of sea salt.

Place the pork in a roasting tray on a bed of apple wedges and sliced onions.

Pour 300ml of dry Somerset cider into the bottom of the tray.

Roast at 220°C for 20 minutes to start the crackling, then reduce to 180°C.

Baste the meat frequently with the cider and juices from the tray.

Once the pork is reach safety temperature and the skin is crisp, let it rest.

Use the tray juices and cooked apples to create a rich cider gravy.