| Servings | serves |
Ingredients
- 4 Beurre Bosc Pears
- 4 Brown Onion halved
- 2 kg Pork Leg
- Olive Oil
- 2 tablespoons Sea Salt
- 1 tablespoon Plain Flour
- Apple Sauce to serve
Ingredients
| |
Instructions
- Preheat oven to 250°C. Place pork in a large roasting pan, dry off with a paper towel. Rub with oil and sprinkle with sea salt, rubbing well into rind. Roast for 20 minutes.
- Trim the base of the pears, chop the onions in half (with skins on).
- Reduce oven temperature to 180°C. Roast pork for a further 40 minutes then add pears and onions to pan around the pork.
- Roast for a further hour or until pork is cooked.
- Take pork out of oven and cover loosely with foil. Rest for 15 minutes before slicing. Leave vegetables in oven and increase heat if they need more browning.
- Drain excess fat from roasting pan and thicken with flour. Cook for a minute then stir in water or stock. Cook until gravy forms. Slice pork and serve with vegetables, gravy, apple sauce and crackling.
Recipe Notes
If the crackling isn’t as crisp as you’d like place under a pre heated hot grill and turn as necessary to crackle evenly.
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