Roast Pork with Apples & Cider
2kg Pork Leg Roast
2 tbsp Olive Oil
1 tbsp Sea Salt Flakes
8 Eschalots, peeled
355ml Apple Cider
2 Garlic Cloves, crushed
1 cup Chicken Stock
1 tsp Fennel Seeds
3 large Pink Lady Apples, cut into thick wedges
Step One - Preheat oven to 220°C. Using a sharp knife, score the pork rind. Place the pork into a large roasting pan. Rub the oil into the rind and sprinkle with the sea salt. Roast for 25 minutes.
Step Two - Reduce oven temperature to 180°C. Place eschalots in the pan around the pork. Add the garlic and fennel seeds. Pour the apple cider and chicken stock into the pan, season with pepper. Cover with foil and roast for an hour.
Step Three - Remove the foil and add the apples to the pan. Roast for a further 30 minutes or until the apples are tender and the juices run clear from the meat.
Step Four - Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Transfer pan juices to a saucepan and over high heat bring to the boil. Reduce heat and simmer for 5 minutes or until the sauce thickens slightly. Slice pork. Serve with eschalots, apples and the sauce.