(for 4/5)

1 kg(2lbs) boned rolled Pork Joint (Leg or Shoulder)
110 g (4 oz.) Streaky Rashers
30g (1 oz) Butter
2 onions
3 Carrots
3 Parsnips
6 Cloves Garlic
2 Eating Apples
300ml(10fl.oz.) Apple juice or Cider.

Chop the Rashers, Peel and quarter the onions.
Peel and cut the carrot and parsnips into large chunks.

Peel the Garlic, leave whole.
Peel core and chunk the apples.

Melt the butter in a large pan and fry the chopped rashers until they brown.
Drain these out with a slotted spoon, leave the fat in the pan and transfer to casserole.

Fry until browned in the outside the onions, carrots,parsnips and garlic in batches in this fat until they are browned on the outside.
Add these to the rashers in the casserole.

Brown the meat all over in the pan and put in the casserole on top of the veg.
(If the joint has a string vest take it off before the browning)

Add the applejuice to the pan and boil for 5 mts to reduce a little
Add this to the casserole and add the apple chunks.
Season well with salt and pepper.

Put into a hot oven (200C,400F Gas 6) for 20 mts or until it begins to bubble.
Reduce to 140C, 275F, Gas 1 and let it simmer slowly until the meat is tender.
(This should be about an hour)

Take the meat out of the casserole and carve, serve the vegetables and the juices in the casserole on the side.
Have with plain boiled potatoes to mop up the juices.