ROAST LEG OF PORK

INGREDIENTS

6 kg Leg of Pork (with bone) 300 gm French Mustard 5 gm Sea Salt 5 gm Black Pepper 10 gm Rosemary Sprigs 5 gm Cloves 1 kg Granny Smith Apples 60 ml Brandy 50 gm Brown Sugar 50 ml Apple Cider Vinegar 50 gm Butter 100 ml Cooking Oil

METHOD

Preheat the oven to 180° C. With a sharp knife, score the skin of the pork at a gap of half to one inch depending on how big a crackling you want. Rub in the entire meat with a marinade made of salt, pepper, mustard and oil. Put in the rosemary sprigs and cloves at regular gaps on the scoring made on the skin. Place the leg with the skin side up on a roasting rack and cook in the preheated oven 30 min uncovered and then covered for approximately 30 min for every 500 gm at 150° C. Take it out and let it rest. While the pork is cooking, heat the butter in a pan and add the chopped apples, glaze with the brandy. Cook till the alcohol evaporates. Add in the sugar and cook on a slow flame till it is mashy and a thick saucy consistency. Finish with some apple cider vinegar to give it an extra tartness. Serve the pork leg with crackling with the warm apple sauce.

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