Roast leg of pork

By: Gary Rhodes From: Gary Rhodes' Local Food Heroes 2008

On TV Tomorrow

  • 20:00 - Nigel Slater's Simple Suppers - What Grows Together
  • 20:30 - Nigel Slater's Simple Suppers - Made for Each Other
  • 21:00 - New Choccywoccydoodah: Starstruck - 'Tis the Season to Be Choccy...
Printer friendly version Mobile version

This recipe is classed as easy

Avg User rating

2.77 / 5 (198 votes cast)

Rate & comment
Prep time:
25 min
Cook time:
1 hr 30 min
Serves:
4

Gary Rhodes brings together crisp roast pork, apple gravy and sweet caramalised honey onions

Ingredients

For the roast leg of pork

  • 1 kg boneless leg of pork, skin removed, rolled and tied
  • 1 tbsp sea salt
  • 1 tbsp olive oil

For the apple gravy

  • 2 shallots, sliced
  • 2 apples, core removed and cubed
  • 100 ml apple juice
  • 100 ml chicken or beef stock

For the honeyed onions

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. For the roast leg of pork: preheat the oven to 180C/gas 4.

2. Put the pork in a roasting tin, score the meat all over with a sharp knife, sprinkle the salt over and brush with olive oil.

3. Roast for one and a half to two hours until golden-brown and crisp. At the end of the cooking time, pierce the thickest part of the meat with a skewer, if the juices come out clear, remove from the oven, cover in aluminium foil and rest in a warm place for 10 minutes.

4. For the apple gravy: put the shallots, apples, juice and stock into a pan and cook until the apples are soft and mushy.

5. For the honeyed onions: butter an ovenproof dish and place the onions inside, cut side up. Dot with butter and bake for 20 minutes in the oven at the same temperature as the pork.

6. To finish the apple gravy: when the apples are soft, leave the sauce to cool slightly, then press through a metal sieve into a clean pan to remove any apple bits.

7. To finish the honeyed onions: preheat the grill to hot. Drizzle the honey over the onions and grill until caramelised.

8. Reheat the sauce if necessary and remove the string from the pork before slicing. Serve slices of the pork with the apple gravy and honeyed onions.


Made with produce from Panorama Pedigree Welsh - finalists of the Local Food Hero Awards 2007.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation

Latest Comment

 


PatrickK73107 PatrickK73107  Posted 27 Nov 2011 9:20 AM