• 2.3kg boneless pork leg roast
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt flakes
  • 500g red onion, peeled
  • 355ml apple cider
  • 2 garlic cloves, crushed
  • 1 cup chicken liquid stock
  • 1 teaspoon caraway seeds
  • 3 large apples, cut into thick wedges


Preheat oven to 220°C/200°C fan-forced. Pat pork rind dry with paper towel. Using a sharp knife, score rind. Place pork in a large, flameproof baking dish. Rub all over with salt. Roast for 25 minutes or until rind is golden and crackled.
Step 2
Reduce oven temperature to 180°C/160°C fan-forced. Place red onion around pork. Add cider, garlic, stock and caraway seeds. Season with pepper. Roast, covered, for 2 hours 30 minutes. Remove cover. Add apples. Roast for 20 to 30 minutes or until apples are just tender.
Step 3
Transfer pork, red onion and apples to a plate. Cover loosely with foil. Place baking dish with pan juices over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce thickens slightly. Slice pork. Serve with red onions, apple, mash potato and sauce.
Note: If roast is a different size to recommended, it is advised to do 45 minutes/kilo.