Pork leg with roasted apples and fennel
- 2.1kg Boned and rolled Pork leg
- 1 tablespoon olive oil
- 1 tablespoon porcini salt
- 2 green apples, halved
- 2 fennel, quartered
- 1 bunch sage, leaves picked
- 2 cups (500ml) Our Farm beef bone broth
Remove the string from the pork, score the pork rind with a sharp knife, place on a tray and into the fridge for 1 hour, or ideally overnight. This will help dry the skin for the perfect crackling.
Preheat the oven to 240°C.
Place the pork onto a wire rack in the sink and pour boiling water over the skin. Pat dry thoroughly with a paper towel. This will help create the crispest skin.
Rub oil and salt into the scored skin, massaging well.
In a large roasting tray layer the apple and fennel, scatter with sage leaves and pour over beef broth, place the pork on top of the vegetables and roast for 40-50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period).
Reduce oven temperature to 160°C for a further 1 hour and 30 minutes. Remove pork from the oven and allow the pork to rest for 10 minutes. Slice and enjoy.