- 2.3kg boneless pork leg roast
- 2 tablespoons olive oil
- 1 tablespoon Saxa sea salt flakes
- 500g eschalots, peeled
- 355ml apple cider
- 2 garlic cloves, crushed
- 1 cup chicken stock
- 1 teaspoon fennel seeds
- 3 large pink lady or jazz apples, cut into thick wedges
Step 1 – Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with paper towel. Using a sharp knife, score rind. 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.
Step 2 – Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots 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.
Step 3 – Transfer pork, eschalots and apples to a plate. 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.