With a little know-how, you can cook succulent, tender meat and crispy rind at any time of year. And forget those too-sweet storebought apple sauces – we’ll show you how to make one easy as.
PREP + COOK TIME 2 HOURS 40 MINUTES (+STANDING) SERVES 8
2.5kg boneless pork leg roast, rind on 2 tablespoons olive oil 1 tablespoon sea salt flakes 6 medium potatoes (1.2kg), quartered 2 tablespoons olive oil, extra 2 tablespoons fresh sage leaves 2 tablespoons fresh rosemary leaves
APPLE SAUCE
3 large green apples (600g)
½ cup (125ml) water
1 teaspoon white sugar pinch ground cinnamon
1 Preheat oven to 250°C/230°C fan.
2 Score pork rind with a sharp knife; tie pork at 5cm intervals with kitchen string. Place pork in a large shallow baking dish; rub with oil, then salt. Roast, uncovered, for 20 minutes.
3 Reduce oven to 180°C/160°C fan; roast pork, uncovered, for a further 2 hours.
This story is from the Issue 48 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 48 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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