CRISPY ROAST PORK LEG WITH APPLE & BLACK PEPPER SAUCE

SERVES 6. PREP 10 MINS (PLUS DRYING OVERNIGHT). COOK 1 HR 30 MINS

INGREDIENTS

• 2.2kg pork leg

• Sea salt flakes, to taste

• 2 tbsp extra virgin olive oil

• 1 bunch Dutch carrots, washed, trimmed

METHOD

APPLE AND BLACK

PEPPER SAUCE

• 2 pink lady apples, peeled, diced

• 1 tbsp apple cider vinegar

• 2 tsp honey

• ¼ tsp cracked black pepper

• ½ cup water 1 Unwrap the pork from its packaging and pat dry using kitchen paper. Place the pork onto a tray and score the skin with a sharp knife all over. Leave the pork uncovered in the refrigerator overnight to completely dry out the skin.

2 Pre-heat the oven to 230C. Place the pork into a large roasting tray and drizzle with oil and season with a generous pinch of sea salt.

3 Place the pork into the oven and roast for 40 minutes or until the skin is golden and crackled all over. Place the carrots into the tray and roll them in some of the pan juices. Turn the oven down to 180C and continue to cook for 45-50 minutes or until the pork is cooked through and the carrots are tender.

4 Meanwhile to make the apple sauce, place all of the ingredients into a small saucepan over a medium heat. Bring up to a simmer then cover with a lid and leave to cook for 15 minutes or until the apples are tender and starting to break down. Season with black pepper and a pinch of salt, then remove from the heat.

5 Serve the pork in the roasting tray with warm apple sauce on the side.