Roast Pork

What can be more delicious than a roast leg of pork? Free range pork gives the best crackling and these sweet buttery apples complement the roast.

Roast Pork


2.25-2.7kg (5-6 lb) leg of pork, with skin scored

2 onions, thickly sliced

Sprigs of fresh rosemary


Coarse salt

3 red onions, cut into sixths


85g (3 oz) butter

25g (1 oz) sugar

6 Cox’s apples, cut into quarters and cored

Serves 10


1. Remove the pork from the refrigerator one hour before cooking and dry the skin with a piece of kitchen towel. Place the sliced onion into an AGA roasting tin with the rosemary and place the pork on top. Brush with a little oil and sprinkle with salt.

2. Cook:

2-Oven AGA
2-oven AGA: Slide the pork onto the lowest set of runners in the Roasting Oven and cook for about 2-2½ hours, (add the red onions after 1 hour). Transfer to the Simmering Oven for a further 30 minutes.

3 and 4-Oven AGA
Slide the pork into the centre of the Roasting Oven and roast for 45 minutes, add the red onions and transfer to the Baking Oven for about 1½ hours. Check the pork is cooked through and leave to rest for 15-30 minutes next to the AGA before carving.

Conventional cooking
Roast at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for 30 minutes per 450g (1 lb).

3. For the apple accompaniment, melt the butter and sugar together and cook for 3-4 minutes on the Simmering Plate then add the apples, turn to cover and cook until the apples begin to go translucent, about 5 minutes. Serve with the pork. Make a gravy using the meat juices together with the rosemary and onion then strain into a sauce pot.


Recipes Tags