3-4kg piece roasting pork
Olive oil spray
2 x 110g apple-cranberry gel baby food
1/3 cup calvados or brandy
250g softened butter
1 cup shelled pistachios,chopped
2 Tbsp brown sugar
8 small Granny Smith apples
1. Preheat oven to 220ºC. Use a sharp knife to remove pork rind. Put rind on an oven tray, spray with oil and sprinkle with salt. Roast for 30 minutes or until crackled and golden. Remove from oven and set aside to cool. Break into pieces.
2. Reduce oven to 180ºC. Put pork in a baking dish. Use a sharp knife to score the fat. Combine baby food and 2 tablespoons calvados, and pour over pork. Roast for 45 minutes.
3. Combine the butter, pistachios and sugar. Cut apples into 2cm slices without cutting all the way through. Spread a little butter mixture between each pair of slices and pack closely together in a baking dish. Sprinkle with remaining calvados. Bake for 30 minutes or until tender.
4. Let pork rest for 10 minutes, then carve and serve with the apples. Pour meat juices from baking dish into a bowl, add juices from apples and drizzle over pork. Break crackling into pieces and serve with pork.
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