Roast Pork with Apple Sauce
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Serves 10
- 2 kg leg of pork, with skin scored and bought to room temperature for an hour
- 2 tbsp vegetable oil
- Coarse salt, as needed
- 2 onions, thickly sliced
- Sprigs of fresh rosemary
- 3 red onions, cut into wedges
- 6 dessert apples, cored and diced
- 6 tbsp water
- 2 tbsp lemon juice
- 2 tbsp caster sugar
- Knob of butter
Preparation Time: 25 minutes. Cooking Time: 2 hours 35 minutes.
- Dry the skin of the pork leg with a piece of kitchen paper. Brush with the oil and sprinkle with salt.
- Line an AGA roasting tin with Bake-o-Glide and place the sliced onion and rosemary on top, followed by the pork.
- Place the pork in the oven. CAST OVEN: hang on 4th runner in the roasting oven or oven on the R8 setting. FAN OVEN: preheated to R7/200°C/400°F. Roast for 45 minutes.
- Add the red onions and transfer to oven. CAST OVEN: lowest shelf position in baking oven or oven on the B4 setting. FAN OVEN: reduce heat to B4/160°C/325°F. Roast for 25 minutes per 450g, for a 2kg joint this will be about 1 hour 40 minutes.
- Meanwhile make the apple sauce. Heat apples with the water and cloves in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium for about 10 minutes until softened and forming a puree.
- Stir in the lemon juice, sugar and butter. Keep warm until the port is ready to serve. Remove cloves just before serving.
- Check the pork is cooked through then leave to rest for 15-30 minutes next to the AGA before carving.
- Make a gravy using the meat juices together with the rosemary and onion then strain into a sauce pot.
- Serve the pork with the crackling and apple sauce.
