Add this Crispy roast pork recipe to your entertaining menu. Everyone will fall in love with the delightful combo of golden crackling and mulled apples. Delicious!
1 Coles Australian Pork Leg Roast Bone In (about 3kg), rind on
1 tbs sea salt (flakes preferred)
2 tsp fresh lemon juice
60g baby rocket leaves
Mulled apples
2 cinnamon sticks
3 whole star anise
2 whole cloves
6 cups (1.5L) apple cider
1 cup (220g) caster sugar, divided
4 Fuji apples
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To prepare pork, one day before cooking, using a sharp knife or box cutter, deepen scoring on rind and extend existing scoring so that all of rind is scored. Be sure to cut through rind and fat until you reach meat (don’t cut through meat). Refrigerate pork, uncovered, for at least 12 hours and up to 2 days. Let stand at room temperature for 1 hour before cooking.
Step 2
To roast pork, preheat oven to 250°C (230°C fan-forced). Rub sea salt into scored rind. Season cut side of pork with salt and place pork, cut-side down, on a rack in a roasting pan.
Step 3
Roast pork for 30 mins or until rind is crisp and golden. Reduce oven temperature to 160°C (140°C fan-forced), and roast for 2½ hours or until an instant-read thermometer inserted into centre of pork registers 65°C. Transfer pork to a carving board and set aside for 20 mins to rest.
Step 4
Meanwhile, to make mulled apples, heat a large pot over high heat. Add cinnamon, star anise and cloves and stir for 3 mins or until fragrant. Add cider or apple juice and ½ cup (110g) sugar and bring to the boil. Remove from heat and cool slightly.
Step 5
Peel, halve and core apples. Gently ease apples into warm liquid in the pot. Cover liquid with a round of baking paper and bring to gentle simmer. Place a heavy plate over baking paper to keep apples submerged. Simmer apples over low heat for 5-10 mins or until tender. Remove from heat and let apples cool in poaching liquid.
Step 6
Heat a frying pan over medium-high heat. Spread remaining ½ cup (110g) sugar on a plate. Remove apples from poaching liquid, reserving the liquid. Pat apples dry with paper towel. Dip apples, cut-side down, into sugar. Repeat to dip apples again. Cook, cut-side down, in frying pan for 30 secs or until caramelised. Remove from frying pan.
Step 7
In a bowl, whisk lemon juice and 1½ tbs of reserved poaching liquid. Add rocket and toss to coat. Scatter rocket onto a platter. Top with pork and apples and serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute apple cider for apple juice.
1 Coles Australian Pork Leg Roast Bone In (about 3kg), rind on
1 tbs sea salt (flakes preferred)
2 tsp fresh lemon juice
60g baby rocket leaves
Mulled apples
2 cinnamon sticks
3 whole star anise
2 whole cloves
6 cups (1.5L) apple cider
1 cup (220g) caster sugar, divided
4 Fuji apples
Description
Add this Crispy roast pork recipe to your entertaining menu. Everyone will fall in love with the delightful combo of golden crackling and mulled apples. Delicious!
Method
Step 1
To prepare pork, one day before cooking, using a sharp knife or box cutter, deepen scoring on rind and extend existing scoring so that all of rind is scored. Be sure to cut through rind and fat until you reach meat (don’t cut through meat). Refrigerate pork, uncovered, for at least 12 hours and up to 2 days. Let stand at room temperature for 1 hour before cooking.
Step 2
To roast pork, preheat oven to 250°C (230°C fan-forced). Rub sea salt into scored rind. Season cut side of pork with salt and place pork, cut-side down, on a rack in a roasting pan.
Step 3
Roast pork for 30 mins or until rind is crisp and golden. Reduce oven temperature to 160°C (140°C fan-forced), and roast for 2½ hours or until an instant-read thermometer inserted into centre of pork registers 65°C. Transfer pork to a carving board and set aside for 20 mins to rest.
Step 4
Meanwhile, to make mulled apples, heat a large pot over high heat. Add cinnamon, star anise and cloves and stir for 3 mins or until fragrant. Add cider or apple juice and ½ cup (110g) sugar and bring to the boil. Remove from heat and cool slightly.
Step 5
Peel, halve and core apples. Gently ease apples into warm liquid in the pot. Cover liquid with a round of baking paper and bring to gentle simmer. Place a heavy plate over baking paper to keep apples submerged. Simmer apples over low heat for 5-10 mins or until tender. Remove from heat and let apples cool in poaching liquid.
Step 6
Heat a frying pan over medium-high heat. Spread remaining ½ cup (110g) sugar on a plate. Remove apples from poaching liquid, reserving the liquid. Pat apples dry with paper towel. Dip apples, cut-side down, into sugar. Repeat to dip apples again. Cook, cut-side down, in frying pan for 30 secs or until caramelised. Remove from frying pan.
Step 7
In a bowl, whisk lemon juice and 1½ tbs of reserved poaching liquid. Add rocket and toss to coat. Scatter rocket onto a platter. Top with pork and apples and serve.
