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
