INGREDIENTS
3kg pork leg, bone in
1 tablespoon olive oil
1 tablespoons sea salt flakes
Apple sauce gravy
20g butter
1 tablespoon plain flour
1 1/2 cups chicken stock
1/2 cup store-bought apple sauce
+ extra to serve
METHOD
- For best results, dry the pork leg with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand for 1 hour at room temperature before roasting.
- Preheat oven to 240˚C/220˚C fan-forced.
- Using a sharp knife, score pork rind (not the
flesh) at 1cm wide intervals. Rub rind with oil and then rub with salt.
- Place pork onto a rack in a large roasting pan.
Roast pork for 20-25 minutes or until the rind is crisp and golden.
- Reduce oven to 180˚C/160˚C fan-forced.
Roast pork for a further 1 hour 45 minutes to 2 hours or until just cooked through.
The best way to know if the pork is cooked through is to insert a meat thermometer
into the thickest part of the meat, the internal temperature should be about 70˚C for medium.
- Once cooked through, transfer pork to a carving board to rest for 15 minutes.
- Drain fat from the roasting pan leaving 2 tablespoons pan juices. Add butter and place pan over medium heat. When butter is sizzling,
sprinkle with flour and stir with a whisk until combined.
- Cook on stove, stirring, for 2 minutes until golden and bubbling.
- Gradually stir in stock, whisking constantly, until mixture boils and a smooth gravy forms.
Stir in apple sauce, reduce heat and simmer for minutes. Season with salt and pepper.
- Slice the pork and serve with the apple sauce gravy. Team with the leftover apple sauce and
roasted apple wedges if liked.
