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Crispy roast pork with mulled apples
Crispy roast pork with mulled apples
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Prep Time:
735 minutes
Cook Time:
180 minutes
Total Time:
915 minutes
Air dry pork 2 days in advance for extra crispy crackling. Recipe by Curtis Stone.
Ingredients:
  • 1 Pork Leg Roast Bone In (about 3kg), rind on
  • 9.60 gm sea salt (flakes preferred)
  • 10.60 gm fresh lemon juice
  • 60g baby rocket leaves
  • 2 cinnamon sticks or quills
  • 3 whole star anise
  • 2 whole cloves
  • 1.5l apple cider
  • 220g caster sugar
  • 4 Fuji apples
Instructions:
  • The day before cooking, score the pork rind deeply and completely using a sharp knife, ensuring you only cut through the rind and fat, not the meat. Refrigerate the pork uncovered for at least 12 hours and up to 2 days. Allow the pork to sit at room temperature for 1 hour before cooking.
  • Preheat your oven to a high temperature. Massage sea salt into the scored rind and season the cut side of the pork generously. Place the pork, cut-side down, on a rack in a roasting pan.
  • Roast the pork for 30 minutes until the rind is crispy and golden. Lower the oven temperature to 160C (140C fan-forced) and continue roasting for 2 ½ hours until a thermometer inserted into the center registers 65C. Rest the pork on a carving board for 20 minutes before serving.
  • To prepare the mulled apples, warm a large pot over high heat. Toss in cinnamon, star anise, and cloves. Stir continuously for 3 minutes or until a delightful aroma fills the air. Pour in cider or apple juice and half a cup of sugar (110g). Allow the mixture to come to a boil. Take the pot off the heat and let it cool slightly.
  • Prepare the apples by peeling, halving, and coring them. Carefully place the apples into the warm liquid in the pot. Cover with baking paper and simmer gently. Place a heavy plate on top to keep apples submerged. Simmer over low heat for 5-10 minutes until tender. Remove from heat and allow the apples to cool in the poaching liquid.
  • Preheat a frying pan over medium-high heat and spread the remaining 1/2 cup (110g) sugar on a plate. Take the apples out of the poaching liquid, setting the liquid aside. Dry off the apples with a paper towel. Dip the cut-side of the apples in the sugar, then repeat for a second coating. Place the apples cut-side down in the frying pan and cook for 30 seconds or until caramelized. Remove the apples from the pan.
  • Combine fresh lemon juice with a flavorful 1 1/2 tablespoons of the reserved poaching liquid in a bowl. Toss the rocket in the zesty mixture until coated. Spread the dressed rocket on a platter, then top it off with the flavorful pork and apples before serving.

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