Roast leg of pork with thyme, apples and fennel
Apples and fennel give a sweet, flavoursome twist to this roast leg of pork with crispy crackling.
Serves: 4
Preparation time: 15 minutes
Cooking time: 2 hours and 25 minutes
Cooling time: 30 minutes (salting) and 15 minutes (resting)
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You will need
- 1 tablespoon salt
- 2.5kg (approx.) crackling pork leg joint
- 3 tablespoons olive oil
- 2 bulbs fennel, cut into thick wedges
- 3 cooking apples, cored and quartered
- 1 lemon, sliced
- 2-3 sprigs fresh thyme, leaves picked and chopped
- 2 garlic cloves, peeled and sliced
- 800g pack buttery mashed potato, to serve
Recipe Information
Step by step guide to making Roast leg of pork with thyme, apples and fennel
- Preheat the oven to 240°C, fan 220°C, gas mark 8. Rub the salt into the scored skin of the pork joint and let sit for 30 minutes.
- Using kitchen paper, brush the salt off the pork and wipe dry. Rub 1 tablespoon of the oil into the skin then place the pork into a clean roasting tin.
- Cook for 25 minutes and then lower the temperature to 180°C, fan 160°C, gas mark 4 and cook for a further 2 hours.
- Meanwhile, scatter the sliced fennel, apple wedges, lemon, thyme and garlic into a lightly greased roasting tin. Drizzle with the remaining olive oil and season. Place on the shelf below the pork, 50 minutes before the end of its cooking time.
- For the final 15 minutes of cooking time, increase the oven temperature to 220°C, fan 200°C, gas mark 7 to crisp up the crackling. Remove the pork, and the fennel and apples from the oven. Let the meat rest, uncovered, for 15 minutes.
- Snip the string off the pork, slide a knife under the crackling and lift off. Carve 150g meat per person. Serve with the crackling, roasted fennel and apples, mash and apple sauce.
- Leftover pork can be cooled, wrapped in clingfilm and stored in the fridge for up to 48 hours.
Cook's tip: For an easy apple sauce to go with the roast pork, peel, core and chop 500g British Bramley apples and place in a pan with 150ml water, 1 teaspoon cider vinegar and 50g sugar. Put the lid on and simmer for 5-8 minutes, stirring often, until the apples are soft. Remove the lid to simmer off any remaining water. Take off the heat and whisk in 25g butter. Keeps in the fridge for 3-4 days.
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Nutritional information for Roast leg of pork with thyme, apples and fennel
Nutritional information for Roast leg of pork with thyme, apples and fennel
Nutrition type | per serving |
---|---|
Calories | 776 kcal |
Total Fat | 32.9g |
Saturated Fat | 12.3g |
Salt | 2.55g |
Sugar | 43.5g |
This recipe is:
- No gluten products
- No egg products
- No nut products
Here are your recipe ingredients
Add products to your trolley individually or simply add them all and remove any you don't need later.
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£2.80
£1.12/100ml
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£5.00
£5.00/kg
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Nectar Price
Nectar Price
£1.75
£1.75/kg
Without Nectar
£2.20
£2.20/kg
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30p
30p/ea
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22p
22p/ea
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£2.75
£3.44/kg
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Sainsbury's Fresh Packed Thyme 15g We're sorry, this product is currently unavailable
Sainsbury's Fresh Packed Thyme 15g
70p
47p/10g