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Roast pork with apples and cider
Roast pork with apples and cider
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Prep Time:
15 minutes
Cook Time:
225 minutes
Total Time:
240 minutes
Impress your guests with this mouthwatering roast!
Ingredients:
  • 2.3kg boneless pork leg roast (see note)
  • 36.40 gm olive oil
  • 9.60 gm sea salt flakes
  • 500g eschalots, peeled
  • 355ml apple cider
  • 2 garlic cloves, crushed
  • 255.00 gm chicken style liquid stock
  • 1 tsp fennel seeds
  • 3 large pink lady apples or jazz apples, cut into thick wedges
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced. Dry the pork rind with a paper towel and score it with a sharp knife. Place the pork in a large baking dish. Rub the pork all over with oil and salt. Roast for 25 minutes until the rind is golden and crackled.
  • Lower the oven temperature to 180°C/160°C fan-forced. Arrange eschalots around the pork, then pour in cider, garlic, stock, and fennel seeds. Season with pepper and roast covered for 2 hours and 30 minutes. Uncover, add apples, and roast for an additional 20 to 30 minutes until apples are tender.
  • Transfer the pork, eschalots, and apples to a plate and cover loosely with foil. Place the baking dish with pan juices over high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes or until the sauce thickens slightly. Slice the pork and serve with eschalots, apple, and sauce.

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