APPLE AND CIDER ROAST PORK LEG – Food Lover’s Market
April 26, 2018
Apples and roast pork, are a tried and tested taste combination. They work in perfect harmony together. Spike it with the sharp, tanginess of cider and this traditional roast becomes mouthwatering. It's simple and easy to prepare and so worth it.
- Prep: 15 mins
- Cook: 3 hrs 30 mins
- Yields: 8
1Using paper towel, pat down the skin of the pork leg.
2Place the cut of meat into a large roasting pan. Rub the oil into the meat and skin, then the salt into the scored skin.
3Place in a pre heated, 220 C oven for 25 minutes, or until the rind is golden and crispy, then remove the roast from the oven.
4Reduce the temperature of the oven to 180 C.
5In a jug, stir together, the crushed garlic, cider, brown sugar, pepper and thyme leaves.
6Pour the liquid around the leg roast, making sure to avoid the crackling.
7Loosely cover the dish with tin foil, place in the oven and roast for 2 and 1/2 hours.
8Remove the tin foil and place the halved garlic bulb, apples and halved shallots into the pan, alongside the leg.
9Roast for a further 30 - 40 minutes until the apples, garlic and shallots are just tender.
10Place the cooked meat onto a serving dish and arrange the apples, garlic and shallots around it.
11Pour the pan juices into a small saucepan and bring it to the boil over a high heat. Immediately reduce the heat and allow it to simmer for a couple of minutes until the sauce has reduced.
12Pour it into a jug and serve it alongside the roast meat, with flash fried green beans and hasselback potatoes.
Roast some potatoes or vegetables into the oven at the same time!