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.