sage and fennel roasted pork

with cider apples

  • ¼ cup (30g) sea salt flakes
  • 1 tablespoon finely chopped sage
  • 1 teaspoon fennel seeds
  • 4.5kg pork leg
  • olive oil, for rubbing and brushing
  • 8 baby apples
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • sea salt and cracked black pepper
  • 4 red onions, peeled and quartered 
  • 1 bunch sage, leaves picked

 

  1. Preheat oven to 220°C (425°F). Using a mortar and pestle, grind the salt, sage and fennel seeds until well combined. Set aside. 
  2. Pat the pork dry with absorbent paper and use a sharp knife to score the skin at 1cm intervals. Rub well with oil and the sage and fennel salt and place on a baking tray. Roast for 30 minutes. Reduce heat to 200°C (400°F) and roast for a further 1 hour 30 minutes. 
  3. While the pork is cooking, use a sharp knife to score around the centre of each apple. Place in a bowl with the vinegar, sugar, salt, pepper, onion and stir to combine. 
  4. Add to the tray with the pork. Brush the sage leaves with oil and add to the tray with pork. Roast for a further 20 minutes or until the pork is cooked through and the apples are just tender. Serves 8.

 

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Tags: apple, fennel, pork, roast, sage,

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