Publications
Partners
- - PORK
- 2,2kg - boneless pork leg roast, rind scored at 10mm intervals
- - salt and freshly ground black pepper
- 2Tbs - sea salt flakes
- 22 ml - olive oil
- - APRICOT-GLAZED APPLES
- 2 - large onions, thickly sliced
- 2tsp - fennel seeds
- 5 - Pink Lady apples, cored and quartered
- 2 - chicken stock cubes, crumbled
- 125 ml - boiling water
- 125ml - apricot jam
- 15ml - red wine vinegar
- - TO SERVE
- - steamed tenderstem broccoli
Preheat the oven to 240°C and keep a roasting pan with a roasting rack handy.
1 Season the pork flesh with salt and pepper. Combine the sea salt with 10ml (2t) oil, and rub over the rind. Place the pork on the roasting rack and cook for 35 minutes.
2 Reduce the heat to 180°C, then cook for another 1 hour and 30 minutes, or until the pork juices run clear when tested. Remove from the oven and allow to rest for 15 minutes.
3 Glazed apples Heat the remaining oil in a separate roasting pan over medium heat. Add the onions and fennel seeds and cook for 5 minutes, or until soft. Stir often. Add the apples, stock cubes, boiling water, jam and vinegar and bring to a boil. Remove from heat and cover tightly with foil.
4 Cook for 20 minutes in a moderate oven. Remove the foil, then cook for a further 10 minutes, or until the apples are tender.
5 To serve Present the pork with the apples and the steamed tenderstem broccoli on the side.
