Served with sweet baked apples and cabbage, this impressive roast pork recipe is definitely one to add to the list. With golden crackling and delicious flavours, this warming dish is ideal for when the weather gets cooler.
- Serves6
- Cook time1 hour 45 minutes
- Prep time15 minutes, + overnight drying & 20 mins resting time
Ingredients
- 2kg Coles Australian Free Range Pork Leg Roast Boneless
- 1 tbs sea salt flakes
- 1 cup (250ml) salt-reduced chicken stock
- 3 leeks, pale section only, cut into 5cm-thick slices
- 1/2 red cabbage, cut into thin wedges
- 4 red apples, halved
- Fried sage leaves, to serve
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Method
Step 1
Place the pork in a roasting pan and pat dry with paper towel. Place in the fridge, uncovered, overnight to dry out the rind.Step 2
Preheat oven to 230°C. Rub salt over the rind and into the cuts. Roast for 30 mins or until the rind crackles. Reduce oven to 180°C. Pour the stock around the pork in the pan and roast for a further 1¼ hours or until cooked through, adding the leek, cabbage and apple for the last 30 mins of cooking.Step 3
Cover the pork with foil and set aside for 20 mins to rest. Slice and sprinkle with sage. Serve with leek, cabbage and apple. Season.
Roast pork with baked apples and cabbage
- Serves6
- Cook time1 hour 45 minutes
- Prep time15 minutes, + overnight drying & 20 mins resting time
Ingredients
- 2kg Coles Australian Free Range Pork Leg Roast Boneless
- 1 tbs sea salt flakes
- 1 cup (250ml) salt-reduced chicken stock
- 3 leeks, pale section only, cut into 5cm-thick slices
- 1/2 red cabbage, cut into thin wedges
- 4 red apples, halved
- Fried sage leaves, to serve
Description
Served with sweet baked apples and cabbage, this impressive roast pork recipe is definitely one to add to the list. With golden crackling and delicious flavours, this warming dish is ideal for when the weather gets cooler.
Method
Step 1
Place the pork in a roasting pan and pat dry with paper towel. Place in the fridge, uncovered, overnight to dry out the rind.Step 2
Preheat oven to 230°C. Rub salt over the rind and into the cuts. Roast for 30 mins or until the rind crackles. Reduce oven to 180°C. Pour the stock around the pork in the pan and roast for a further 1¼ hours or until cooked through, adding the leek, cabbage and apple for the last 30 mins of cooking.Step 3
Cover the pork with foil and set aside for 20 mins to rest. Slice and sprinkle with sage. Serve with leek, cabbage and apple. Season.