Pork joint roast with apple

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.

Return to recipe page