Pork Leg Roast With Apple Sauce

Roast leg of pork with perfect crackling and ambrosia

  • serves 8-10
  • Easy

Juicy roast pork makes a perfect family Sunday lunch and this one comes with the secret to perfect crackling, as well as an easy apple sauce recipe that's so good it's called ambrosia.

Advertisement
Advertisement

Ingredients

  • pork leg 3-4 kg piece, skin scored really well
  • white wine vinegar 200ml
  • vegetable oil
  • lemon 1, juiced
  • salt 2 tsp
  • potatoes 4 large, peeled and halved
  • plain flour
  • chicken stock or water 500ml for the gravy

APPLE SAUCE

  • bramley apples 4, peeled and chopped
  • butter

Method

  • Step 1

    Start the day before. boil the kettle and put the pork in a clean sink. pour boiling water over the skin to scald it. drain and leave to dry for at least 10 minutes. Put the pork in a large dish. mix together the vinegar, 2 tbsp vegetable oil, the lemon juice and salt, pour over the pork and rub all over. put in the fridge overnight, uncovered, so the skin has a chance to dry out.

  • Step 2

    The next day, heat the oven to 150c/fan 130c/gas 2. Put the potatoes in your roasting tin (they will act as a trivet for the pork). Sit the pork on top and pour half a cup of water in the bottom of the tin. Cover the whole tin with foil and cook in the oven for 3 hours.

  • Step 3

    Remove the foil and increase the temperature to 220c/fan 200c/gas 6. Cook for a further hour, or until the skin has crackled properly.

  • Step 4

    To make the apple sauce, put the apples, a large knob of butter and 100ml water in a pan. Cover and cook on a gentle heat for 15-20 minutes until the apples have collapsed into a sauce.

  • Step 5

    Take the pork from the oven and leave to rest for 30 minutes. Take the potatoes from the pan and discard (or keep them to eat later with a fried egg and some chopped chilli).

  • Step 6

    To make the gravy, put the roasting tin over a medium heat and spoon away most of the fat. Add 1 tbsp flour and stir well taking up all the bits in the pan and the fat. Gradually add the stock or water and increase the heat to bring to a simmer, stirring all the time. simmer for 10 minutes and season if it needs it. Serve the pork with the gravy and apple sauce.

Nutritional Information

  • Kcals 763
  • Fat 41.3g
  • Saturates 15.5g
  • Carbs 25.7g
  • Fibre 2.8g
  • Protein 73.7g
  • Salt 2.06g
Advertisement