To make the pork, pre-heat the oven to 220C/200C Fan/Gas 7. Combine the salt and liquorice root powder in a small bowl and rub the mixture into the scored pork all over. Place in a baking tray drizzle the oil over the pork and roast for 20 minutes.
Reduce the heat to 200C/180C Fan/Gas 6. Remove the pork from the oven and squeeze the lemon juice over the crackling. Transfer the meat back into the oven and continue to roast for another hour or so until the centre is cooked (you can check with a meat thermometer – the meat should be 75C) and the juices should run clear when the meat is pierced in the thickest part.
Leave, covered, to rest in a warm place for at least an hour before slicing. Keep the tray with the juices.
To make the sprouts, toss the raw sprouts on a baking tray with the olive oil, garlic, cumin and fennel seeds. Season with salt and freshly ground black pepper and roast in the oven at 200C/180C Fan/Gas 6 for 30 minutes until soft and caramalised.
To make the apple purée, put the apple on a separate roasting tray, drizzle with the oil, add the butter, salt and sugar, mix well and roast for 15–20 minutes, or until soft. Remove and push the apple pulp through a sieve to make a smooth sauce. Taste and season with salt and freshly ground black pepper and keep warm.
To serve, put the tin with the resting juices on the hob and at the pernod and cook for a minute. Add the stock and reduce the volume by half then add the butter and whisk in to finish.
Spoon some purée onto each serving plate and scatter over some of the roasted sprouts. Slice the pork and serve with crackling and the pernod sauce. Finish with a little coriander.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.