Olive Magazine
Pork Leg Roast With Apple Sauce

Roast leg of pork with perfect crackling and ambrosia

Published: December 19, 2014 at 2:29 pm
  • Preparation and cooking time
    • Total time
    • + overnight marinating + 4 hours in the oven
  • Easy
  • Serves 8-10

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



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


  • 4 bramley apples, peeled and chopped
  • butter


  • 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.


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