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Roast Pork with Apples & Cider
SERVES: 6 • TOTAL TIME: 4 HOURS
Ingredients:
2.5 kg boneless pork leg roast
1 tbsp sea salt
2 tbsp olive oil
2 cloves garlic
500 g shallots, peeled
350 mL apple cider
1 cup chicken stock
3 large apples, peeled and cut into wedges
Directions:
Preheat oven to 220ºC.
Pat pork with paper towel. Score rind with a sharp knife and then place pork in a large baking dish. Rub pork with oil and then sprinkle with salt. Place in the oven and roast for 25 minutes until the rind is golden and crackled.
Reduce temperature to 180ºC. Add the shallots to the pan along with the cider and chicken stock. Cover with foil and place in oven to cook for 2 ½ hours.
Remove the foil and add the apples before returning to the oven for another 30 minutes or until the apples are just tender.
Remove the pork, shallots and apples from the pan and place on a plate and cover with foil. Put the baking dish with the pan juices on stove over a high heat and bring to the boil. Once pan juices start boiling, reduce the heat to medium and allow to simmer until the sauce thickens slightly. Slice the pork and serve with shallots, apples, your choice of vegetables and drizzle with the sauce.