Roast Leg of Pork

For the roast leg of pork: 1kg boneless leg of pork skin removed rolled and tied; 1 tbsp sea salt; 1 tbsp olive oil
For the apple gravy: 2 shallots sliced; 2 apples core removed and cubed; 100ml apple juice; 100ml chicken or beef stock
For the honeyed onions: knob of butter; 4 small onions peeled and halved; 2 tbsp clear honey
1. For the roast leg of pork: preheat the oven to 180C/gas mark 4.
2. Put the pork in a roasting tin, score the meat all over with a sharp 
knife, sprinkle the salt over and brush with olive oil.
3. Roast for one and a half to two hours until golden-brown and crisp. At 
the end of the cooking time pierce the thickest part of the meat with a 
skewer. If the juices come out clear, remove from the oven, cover in 
aluminium foil and rest in a warm place for 10 mins.
4. For the apple gravy: put the shallots, apples, juice and stock into a pan 
and cook until the apples are soft and mushy.
5. For the honeyed onions: butter an ovenproof dish and place the onions 
inside, cut side up. Dot with butter and bake for 20 mins in the oven at 
the same temperature as the pork.
6. To finish the apple gravy: when the apples are soft, leave the sauce to 
cool slightly, then press through a metal sieve into a clean pan to remove 
any apple bits.
7. To finish the honeyed onions: preheat the grill to hot. Drizzle the honey 
over the onions and grill until caramelised.
8. Reheat the sauce if necessary and remove the string from the pork before 
slicing. Serve slices of the pork with the apple gravy and honeyed onions.
Pork & Apple Chops
4 175g pork loin chops
2 tsp English mustard
225g/8oz Bramley apples peeled cored and sliced
75g/3oz Cheddar cheese grated
2 tbsp snipped fresh sage or 1 tsp dried salt and pepper
1. Preheat the grill to high.
2. Place the chops on the grill rack and season on both sides with salt and pepper. Cook for 10-15mins, turning once until browned and cooked through.
3. Thinly spread a little mustard over each chop. Heap the apple, cheese and sage on top.
4. Return to the grill and cook for a further 4 mins or until the topping is golden brown. Serve straight away with creamed potatoes and vegetables.


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