sage and fennel roasted pork
with cider apples
- ¼ cup (30g) sea salt flakes
- 1 tablespoon finely chopped sage
- 1 teaspoon fennel seeds
- 4.5kg pork leg
- olive oil, for rubbing and brushing
- 8 baby apples
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- sea salt and cracked black pepper
- 4 red onions, peeled and quartered
- 1 bunch sage, leaves picked
- Preheat oven to 220°C (425°F). Using a mortar and pestle, grind the salt, sage and fennel seeds until well combined. Set aside.
- Pat the pork dry with absorbent paper and use a sharp knife to score the skin at 1cm intervals. Rub well with oil and the sage and fennel salt and place on a baking tray. Roast for 30 minutes. Reduce heat to 200°C (400°F) and roast for a further 1 hour 30 minutes.
- While the pork is cooking, use a sharp knife to score around the centre of each apple. Place in a bowl with the vinegar, sugar, salt, pepper, onion and stir to combine.
- Add to the tray with the pork. Brush the sage leaves with oil and add to the tray with pork. Roast for a further 20 minutes or until the pork is cooked through and the apples are just tender. Serves 8.
© DONNA HAY GROUP
