- 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.