Pork and apples are a classic combination and this recipe, which uses cider to add sweetness and flavour, makes a perfect Sunday lunch.
Cooking the pork without foil at a high heat to begin with gives you a lovely, crisp crackling.
The addition of Chantenay carrots adds to the flavour, with the cider bringing out their depth.
Thanks to Aldi for this week’s recipe. Bring it on!
250g Chantenay carrots
1 British pork leg joint
1tsp Stonemill Dried Sage
500ml Taurus cider
1kg pack roasting potatoes
Quixo Meat Gravy Granules
1 Savoy cabbage
- Preheat the oven to 220C/200C fan/gas mark 7/425F.
- Peel the onions and cut into quarters. Wash and trim the carrots. Put the pork in a large roasting dish.
- Sprinkle over the sage and pour the cider over the pork.
- Place the carrots and onion wedges around the sides of the pork. Season with black pepper.
- Place in the oven and cook for 30 minutes to brown the top.
- Turn down the temperature of the oven to 190C/170C fan/gas mark 5/375F. Cover pork with tin foil and cook for 2 hours.
- 30 minutes before the pork is ready, roast the potatoes in a little oil.
- Remove the pork from the roasting dish, keeping the carrots and onions warm while you make some gravy with the pork juices and gravy granules. Meanwhile cook the cabbage and serve with the pork, veg and potatoes.
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