Ingredients
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2.3kg boneless pork leg roast (see note)
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2 tablespoons olive oil
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1 tablespoon sea salt flakes
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500g eschalots, peeled
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355ml apple cider
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2 garlic cloves, crushed
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1 cup Massel chicken style liquid stock
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1 teaspoon fennel seeds
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3 large pink lady apples or jazz apples, cut into thick wedges
Method
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1Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25 minutes or until rind is golden and crackled.
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2Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots around pork. Add cider, garlic, stock and fennel seeds. Season with pepper. Roast, covered, for 2 hours 30 minutes. Remove cover. Add apples. Roast for 20 to 30 minutes or until apples are just tender.
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3Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with eschalots, apple and sauce.
Source: taste.com.au
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