Pork leg with roasted apples and fennel

Serves 4  

Ingredients

• 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

Method

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.