• 2kg boneless pork leg roast
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt flakes
  • 500g eschalots, peeled or red onions, chopped
  • 355ml apple cider
  • 2 garlic cloves, crushed
  • 1 cup chicken stock
  • 1 teaspoon fennel seeds
  • 3 large apples, sliced into thick wedges



Preheat oven to 200°C fan-forced. Pat pork rind dry with paper towel and score with a sharp knife. 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.

Reduce oven temperature to 160°C fan-forced. Place eschalots or onions 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.

Transfer pork, eschalots and apples to a plate and 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, and a glass of Holm Oak’s Pinot Noir. Cheers!

Recipe inspired by Kim Coverdale’s recipe in August 2010 Super Food Ideas issue. Image by Rob Palmer.

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