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- Roast leg of pork with perfect crackling and ambrosia
Roast leg of pork with perfect crackling and ambrosia
- John Torode
Published: December 19, 2014 at 2:29 PM
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Serves 8-10
Easy
Total time: 45 mins
+ overnight marinating + 4 hours in the oven
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Juicy roast pork makes a perfect family Sunday lunch and this one comes with the secret to perfect crackling, as well as an easy apple sauce recipe that's so good it's called ambrosia
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Ingredients
Nutrition
-
3-4 kg piece pork leg
skin scored really well
-
200ml white wine vinegar
-
vegetable oil
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1 lemon
juiced
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2 tsp salt
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4 large potatoes
peeled and halved
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plain flour
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or water 500ml for the gravy chicken stock
APPLE SAUCE
-
4 bramley apples
peeled and chopped
-
butter
Nutrition: per serving
- kcal763
- fat41.3g
- saturates15.5g
- carbs25.7g
- fibre2.8g
- protein73.7g
- salt2.06g
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Method
-
step 1
Start the day before. boil the kettle and put the pork in a clean sink. pour boiling water over the skin to scald it. drain and leave to dry for at least 10 minutes. Put the pork in a large dish. mix together the vinegar, 2 tbsp vegetable oil, the lemon juice and salt, pour over the pork and rub all over. put in the fridge overnight, uncovered, so the skin has a chance to dry out.
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step 2
The next day, heat the oven to 150c/fan 130c/gas 2. Put the potatoes in your roasting tin (they will act as a trivet for the pork). Sit the pork on top and pour half a cup of water in the bottom of the tin. Cover the whole tin with foil and cook in the oven for 3 hours.
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step 3
Remove the foil and increase the temperature to 220c/fan 200c/gas 6. Cook for a further hour, or until the skin has crackled properly.
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step 4
To make the apple sauce, put the apples, a large knob of butter and 100ml water in a pan. Cover and cook on a gentle heat for 15-20 minutes until the apples have collapsed into a sauce.
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step 5
Take the pork from the oven and leave to rest for 30 minutes. Take the potatoes from the pan and discard (or keep them to eat later with a fried egg and some chopped chilli).
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step 6
To make the gravy, put the roasting tin over a medium heat and spoon away most of the fat. Add 1 tbsp flour and stir well taking up all the bits in the pan and the fat. Gradually add the stock or water and increase the heat to bring to a simmer, stirring all the time. simmer for 10 minutes and season if it needs it. Serve the pork with the gravy and apple sauce.
Authors
John Torode
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