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Sage and Fennel Roasted Pork

 

Prep Time: 20 minutes

Cook Time: 2 hours 20 minutes

Total Time: 2 hours 40 minutes

Yield: 8 servings

Cuisine: Main

Skill Level: Easy

 

INGREDIENTS

  • ¼ cup (30g) sea salt flakes
  • 1 tablespoon finely chopped sage
  • 1 teaspoon fennel seeds
  • 4.5kg pork leg
  • Olive oil, for rubbing and brushing
  • 8 baby apples
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • Sea salt and cracked black pepper
  • 4 red onions, peeled and quartered
  • 1 bunch sage, leaves picked

 

METHOD

  • Preheat oven to 220°C (425°F). Using a mortar and pestle, grind the salt, sage, and fennel seeds until well combined. Set aside.
  • Pat the pork dry with absorbent paper and use a sharp knife to score the skin at 1cm intervals. Rub well with oil and the sage and fennel salt and place on a baking tray. Roast for 30 minutes. Reduce heat to 200°C (400°F) and roast for a further 1 hour 30 minutes.
  • While the pork is cooking, use a sharp knife to score around the centre of each apple. Place in a bowl with the vinegar, sugar, salt, pepper, onion, and stir to combine.
  • Add to the tray with the pork. Brush the sage leaves with oil and add to the tray with pork. Roast for a further 20 minutes or until the pork is cooked through and the apples are just tender.

SHOPPING LIST

Commercial Butcher

  • Pork leg

Camberwell Market Fresh Fruit & Veg

  • Bunch sage
  • Fennel seeds
  • Baby apples
  • Red onions

Nick & Sue’s Gourmet Deli or Camberwell Deli

  • Sea salt flakes
  • Olive oil
  • Apple cider vinegar
  • 2 tablespoons brown sugar
  • Sea salt and cracked black pepper