1. Preheat oven to 210°C (fanbake). Heat oil in a heavy-based shallow roasting tin or a cast-iron dish over medium heat. When oil is hot, rub pork skin with olive oil and sprinkle generously with sea salt. Put pork rack in dish skin side up and bake in oven for 30 minutes (do not baste), by which time the crackling should be well under way. Then lower the heat to 190°C and cook for a further 10 – 15 minutes or until the pork is cooked to medium (very juicy when pierced with a skewer, meat a pale rosy colour).
2. Remove pork from oven, transfer to a board and rest for 10 minutes. Tilt roasting pan and scoop off fat. Set roasting tim back on the element over a low heat and splash in wine. Bubble up, then stir in flour. Pour in stock, bring to the boil, then lower heat and let it bubble away for a minute.Season with salt and pepper, then transfer gravy to a small pan for reheating: cover with a lid.
3. Slice pork thinly – some slices will have a bone and others won’t – and arrange on a warmed platter (if preferred, remove crackling first as described below). Reheat gravy, pour into a heated gravy jug and serve piping hot with sliced pork and glazed apples.
4. To glaze the apples, slice apples thickly. Dredge in caster sugar. Heat a large non-stick frying pan over medium heat and drop in the butter. Once butter is fully melted and sizzling, add apple slices, or as many as will fit in one layer. Increase heat a little and cook until golden on both sides, turning carefully with a slotted spatula. Transfer to a plate when done. Serve immediately.
Suggested accompaniments: roast potatoes and Brussels sprouts
Wine match: Selaks Winemaker’s Favourite Pinot Gris