Roast pork with apples and cider

Recipes / Meat

After this sensational roast they'll raise a toast to the host with the most (you!).

Recipe «Roast pork with apples and cider» presented in category Recipes / Meat, to prepare this dish you will need no more 3:45 minutes. To make this dish at home by prescription from the author Gomer would need: 2.3kg boneless pork leg roast, 2 tbsp olive oil, 1 tbsp sea salt flakes, 500g eschalots, peeled, 355ml apple cider , 2 garlic cloves, crushed, 1 cup Massel chicken style liquid stock, 1 tsp fennel seeds , 3 large pink lady or jazz apples, cut into thick wedges.

Ingredients:

  • 2.3kg boneless pork leg roast 
  • 2 tbsp olive oil 
  • 1 tbsp sea salt flakes 
  • 500g eschalots, peeled 
  • 355ml apple cider 
  • 2 garlic cloves, crushed 
  • 1 cup Massel chicken style liquid stock 
  • 1 tsp fennel seeds 
  • 3 large pink lady or jazz apples, cut into thick wedges 

Instructions

  1. Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with oil, then salt. Roast for 25 minutes or until rind is golden and crackled.
  2. Reduce oven temperature to 180°C/160°C fan-forced. Place eschalots around pork. Add cider, garlic, stock and fennel seeds. Season with pepper. Roast, covered, for 2 hours 30 minutes. Remove cover. Add apples. Roast for 20 to 30 minutes or until apples are just tender.
  3. Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with eschalots, apple and sauce.