Name: Roast pork with braised cabbage, cider and apple
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 1
Ingredients: 2.2kg Pork Leg Roast (bone in), rind scored; 56.88 gm olive oil; 9.60 gm sea salt flakes; 1kg sweet potato; 1 brown onion, halved, thinly sliced; 2 garlic cloves, crushed; 1kg red cabbage, outer leaves removed, finely shredded; 2 Granny Smith apples, coarsely grated; 55g brown sugar; 360.00ml apple cider; 40.00 ml apple cider vinegar; 25g butter; 40.00 ml plain flour; 250ml chicken stock; Steamed greens, to serve

Roast pork with braised cabbage, cider and apple

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Prep Time:
20 minutes

Cook Time:
140 minutes

Total Time:
160 minutes

Impress loved ones with succulent pork roast, braised cabbage, and flavorful cider apple gravy.

Ingredients:

2.2kg Pork Leg Roast (bone in), rind scored
56.88 gm olive oil
9.60 gm sea salt flakes
1kg sweet potato
1 brown onion, halved, thinly sliced
1kg red cabbage, outer leaves removed, finely shredded
2 Granny Smith apples, coarsely grated
55g brown sugar
360.00ml apple cider
40.00 ml apple cider vinegar
25g butter
250ml chicken stock
Steamed greens, to serve

Instructions:

Preheat your oven to 230C. Prepare the pork by patting the rind dry with paper towel and drizzling it with 1 tablespoon of oil. Sprinkle salt over the rind and massage it in, paying extra attention to the scored areas. Roast in the oven for 45 minutes until the rind begins to blister. Lower the heat to 200C and roast for another 1 hour and 15 minutes, or until the pork reaches your desired doneness. Let it rest for 10 minutes covered loosely with foil before serving.
Place the sweet potato on a lined baking tray. Drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat. Roast in the oven along with the pork for the remaining 50 minutes of cooking.
Heat the rest of the oil in a large heavy-based saucepan. Sauté the onion for 5 minutes until translucent. Stir in the garlic for 1 minute. Mix in cabbage, apple, sugar, cider, vinegar, and butter. Season with salt and pepper. Cover and simmer gently for 1 hour.
Transfer the flavorful pan juices from the pork to a saucepan. Sprinkle in the flour and stir gently over low heat for 1-2 minutes. Slowly whisk in the cider and stock until the mixture is smooth. Increase the heat to medium and simmer for about 5 minutes, or until the gravy has slightly thickened.
Arrange the sliced pork on serving plates alongside braised red cabbage, sweet potato, steamed greens, and gravy. Enjoy!

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