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.
Serves66
Cook time2 hr 10 mins2 hour 10 minutes
Prep time20 mins20 minutes
Ingredients
2.2kg Coles Australian Pork Leg Roast (bone in), rind scored
1/4 cup olive oil
1 tbs sea salt flakes
4 (1kg) 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
1/4 cup (55g) brown sugar
3/4 cup (180ml) apple cider
2 tbs apple cider vinegar
25g butter
Gravy
2 tbs plain flour
3/4 cup (180ml) apple cider
1 cup (250ml) chicken stock
Steamed greens, to serve
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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
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.
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.
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.
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.
Step 5
Slice pork and divide among serving plates. Serve with braised red cabbage, sweet potato, steamed greens and gravy.
2.2kg Coles Australian Pork Leg Roast (bone in), rind scored
1/4 cup olive oil
1 tbs sea salt flakes
4 (1kg) 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
1/4 cup (55g) brown sugar
3/4 cup (180ml) apple cider
2 tbs apple cider vinegar
25g butter
Gravy
2 tbs plain flour
3/4 cup (180ml) apple cider
1 cup (250ml) chicken stock
Steamed greens, to serve
Description
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.
Method
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.
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.
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.
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.
Step 5
Slice pork and divide among serving plates. Serve with braised red cabbage, sweet potato, steamed greens and gravy.
