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Recipes

Crackled boneless pork leg roast with Gravox gravy & apple sauce

Prep time 20 minutes Cook time 1 hour 45 minutes

Serves 6 people
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Ingredients

  • •
    1 x 2 kg boneless pork leg roast, rind on and scored
  • •
    1 ½ tablespoons olive oil
  • •
    1 tablespoon sea salt flakes
  • •
    2 large red onions, cut into 1cm-thick slices
  • •
    3 tablespoons Gravox Traditional Gravy Mix
  • •
    Roasted Hasselback potatoes and steamed green beans, to serve

Apple Sauce

  • •
    600g Granny Smith apples, peeled, cored and chopped
  • •
    2 tablespoons caster sugar
  • •
    1 tablespoon lemon juice
  • •
    2 tablespoons water
  • •
    3 teaspoons butter
  • •
    Pinch sea salt flakes

Method

  1. 1.
    For the perfect crackling, dry the pork rind with a paper towel and refrigerate it uncovered overnight to air dry (or for at least 4 hours). Let the pork stand at room temperature for 30 minutes before roasting.
  2. 2.
    Preheat oven to 240°C/220°C fan-forced. Pat pork dry with a paper towel. Rub the pork rind with oil. Sprinkle with salt and rub it in, pressing the salt into the score marks.
  3. 3.
    Arrange onions to form a rack for the pork in a baking pan lined with baking paper. Place pork, rind side-up, onto the onions. Roast for 40-45 minutes or until the pork is golden and crackled.
  4. 4.
    Reduce heat to 180°C/160°C fan-forced and roast for 1 hour to 1 hour 10 minutes or until just cooked through and the juices run clear (65°C when tested in the thickest part with a meat thermometer). Remove pork from oven. Lightly cover with foil and rest for 10 minutes.
  5. 5.
    While the pork is roasting, make the apple sauce. Place apples, sugar, lemon juice and water into a medium saucepan. Stir to combine. Cover and bring to a boil over medium-high heat. Reduce heat and simmer, covered and stirring once, for 8 minutes or until very tender. Remove from heat. Add butter and season with salt. Using a wooden spoon, crush apples until just smooth. Serve warm or chilled.
  6. 6.
    To make the Gravox gravy, place 3 tablespoons Gravy Mix into a heatproof measuring jug, and fill it up to 250ml with boiling water, stirring well with a fork for 1 minute or until well mixed.
  7. 7.
    Serve pork with Gravox gravy, apple sauce, roasted potatoes and green beans. (If liked, serve with the red onions from the pan).

General Information

Boneless pork leg is mostly sold rolled with the rind already scored. If buying unrolled pork leg from your butcher, ask for the rind to be scored at 1cm intervals.