Roast pork with apples and cider

Nothing goes better than pork, apples and fennel to show off this great roast.

Ingredients (serves 8)
2.3kg boneless GYPSY PIG pork leg roast (rolled) 
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 from DELGROSSO‘S APPLES, cut into thick wedges

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.

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.

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.

Notes, let roast rest for 10 mins before slicing.

Receipe courtesty Taste.