What could be more delicious than a roast leg of pork? Free-range pork offers the finest crackling, perfectly complemented by sweet, buttery apples.
Serves 10
2 kg leg of pork, with skin scored and bought to room temperature for an hour
2 tbsp vegetable oil
Coarse salt, as needed
2 onions, thickly sliced
Sprigs of fresh rosemary
3 red onions, cut into wedges
6 dessert apples, cored and diced
6 tbsp water
2 tbsp lemon juice
2 tbsp caster sugar
Knob of butter
Preparation Time: 25 minutes. Cooking Time: 2 hours 35 minutes.
1. Dry the skin of the pork leg with a piece of kitchen paper. Brush with the oil and sprinkle with salt.
2. Line an AGA roasting tin with Bake-o-Glide and place the sliced onion and rosemary on top, followed by the pork.
3. Place the pork in the oven. CAST OVEN: hang on 4th runner in the roasting oven or oven on the R8 setting. FAN OVEN: preheated to R7/200°C/400°F. Roast for 45 minutes.
4. Add the red onions and transfer to oven. CAST OVEN: lowest shelf position in baking oven or oven on the B4 setting. FAN OVEN: reduce heat to B4/160°C/325°F. Roast for 25 minutes per 450g, for a 2kg joint this will be about 1 hour 40 minutes.
5. Meanwhile make the apple sauce. Heat apples with the water and cloves in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium for about 10 minutes until softened and forming a puree.
6. Stir in the lemon juice, sugar and butter. Keep warm until the port is ready to serve. Remove cloves just before serving.
7. Check the pork is cooked through then leave to rest for 15-30 minutes next to the AGA before carving.
8. Make a gravy using the meat juices together with the rosemary and onion then strain into a sauce pot.
9. Serve the pork with the crackling and apple sauce.
