By Victor De Bortoli
Feature recipe for August 2018

  • 2.3kg boneless pork leg roast
  • 2 tbsp olive oil
  • 1 tbsp sea salt flakes
  • pepper to taste
  • 500g eschalots, peeled
  • 355ml apple cider
  • 2 garlic cloves
  • 1 cup chicken stock
  • 1 tsp fennel seeds
  • 3 large pink lady apples

Preheat fan forced oven to 200-220°C. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large flame proof baking dish. Rub all over with oil, then salt. Roast for 25 minutes or until rind is golden and crackled. 

Reduce oven temperature to 160-180°C. Place eschalots around pork. Add cider, gaerlic, stock and fennel seeds. Season with pepper. Roast covered for 2.5 hours. Remove cover.

Add apples. Roast for 20-30 minutes or until apples are just tender. Transfer pork, eschalots and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with eschalots, apple and sauce.