Pork and fruit are a classic pair. Buy a joint of pork and carve it into thin slices.
Preparation: 10 min | cooking: 3 hr 20 min | serves 6
2,5 kg bone-in pork leg roast
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) sea salt flakes
500 g baby onions, peeled
300 ml apple cider beer
2 cloves garlic, crushed
250 ml (1 cup) chicken stock
5 ml (1 tsp) fennel seeds
black pepper, to taste
3 large red apples, cut into thick wedges
Preheat the oven to 220 °C.
- Pat the pork rind dry with a paper towel.
- Using a sharp knife, score the rind. Put the pork in a large baking dish.
- Rub the pork with the oil and sea salt.
- Roast for 25 minutes or until the rind is golden brown.
- Reduce the oven temperature to 180 °C. Put the onions around the pork.
- Add the cider, garlic, stock and fennel seeds. Season with the pepper.
- Roast, covered with foil, for 2 hours 30 minutes.
- Remove the foil and add the apples. Roast for another 20 minutes or until the apples are tender.
- Transfer the pork, onions and apples to a plate. Cover loosely with foil.
- Put a baking dish with the pan juices over high heat. Bring to a boil.
- Reduce the heat to medium. Simmer for 5 minutes or until the sauce thickens slightly.
- Slice the pork and serve with the onions, apples and sauce.