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Roast pork with braised cabbage, cider and apple

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Served with braised cabbage, cider and apple, this tender roast pork is full of flavour. Up the ante of your next dinner party and give this recipe a go.

  • Serves6
  • Cook time2 hour 10 minutes
  • Prep time20 minutes
Roast pork with braised cabbage, cider and apple


  • 2.2kg Coles Australian Pork Leg Roast (bone in), rind scored
  • ¼ cup olive oil
  • 1 tbs sea salt flakes
  • 4 (1kg) small sweet potato, quartered
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1kg red cabbage, outer leaves removed, finely shredded
  • 2 Granny Smith apples, coarsely grated
  • ¼ cup (55g) brown sugar
  • ¾ cup (180ml) apple cider
  • 2 tbs apple cider vinegar
  • 25g butter


  • 2 tbs plain flour
  • ¾ cup (180ml) apple cider
  • 1 cup (250ml) chicken stock
  • Steamed greens, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Place pork on a rack in a large roasting pan. Pat rind dry with paper towel. Drizzle over 1 tbs oil. Sprinkle the salt over the rind and massage it into the skin, especially the scored areas. Roast in the oven for 45 mins or until the rind begins to blister. Reduce heat to 200°C and roast for a further 1 hr 15 mins or until pork is cooked to your liking. Cover loosely with foil and set aside to rest for 10 mins.
  2. Step 2

    Place the sweet potato on a baking tray lined with baking paper. Drizzle with 1 tbs oil and toss to coat. Season with salt and pepper. Roast in the oven with the pork for the last 50 mins of cooking.
  3. Step 3

    Meanwhile, heat the remaining oil in a large heavy-based saucepan. Add the onion and cook, stirring, for 5 mins. Add the garlic and cook for 1 min. Add cabbage, apple, sugar, cider, vinegar and butter. Season with salt and pepper. Cover and simmer over low heat for 1 hour.
  4. Step 4

    To make the gravy, pour the pan juices from the pork into a saucepan. Add flour and stir over low heat for 1-2 mins. Gradually whisk in the cider and stock until smooth. Increase heat to medium and simmer for 5 mins or until thickened slightly.
  5. Step 5

    Slice pork and divide among serving plates. Serve with braised red cabbage, sweet potato, steamed greens and gravy.