Roast leg of pork with apple sauce
AWW food team
Roast leg of pork with apple sauce
INGREDIENTS
2.5kg boneless pork leg roast, rind on
2 tablespoons olive oil
1 tablespoon sea salt flakes
6 medium (1.2kg) potatoes, quartered
2 tablespoons olive oil, extra
2 tablespoons fresh sage leaves
2 tablespoons fresh rosemary leaves
APPLE SAUCE
3 large (600g) green apples
1/2 cup (125ml) water
1 teaspoon white sugar
pinch ground cinnamon
METHOD
1. Preheat oven to 240°C (220°C fan-forced).
2. Score pork rind with sharp knife; tie pork at 5cm intervals with kitchen string. Place pork in large shallow baking dish; rub with oil, then salt. Roast, uncovered, 20 minutes or until skin is bubbled and blistered.
3. Reduce oven to 180°C (160°C fan-forced); roast pork, uncovered, further two hours.
4. Meanwhile, combine potato with extra oil and herbs in large bowl. Place in single layer on oven tray. Roast, uncovered, about 35 minutes.
5. APPLE SAUCE: Peel and core apples; slice thickly. Place apples and the water in medium saucepan; simmer, uncovered, about 10 minutes or until apple is soft. Remove pan from heat; stir in sugar and cinnamon.
6. Stand pork, covered loosely with foil, 10 minutes before slicing. Serve pork and potatoes with Apple Sauce.
Not suitable to freeze or microwave.
COOK'S NOTE: You can add a handful of cranberries to the apples and increase the sugar to reduce any tartness. For a brandied apple sauce, add raisins, chopped roasted hazelnuts and a little brandy.
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