Introducing a delightful Craig Cook boneless pork leg roast recipe that's perfect for a weekend feast! With crispy crackling, tender pork, and a medley of flavours from apple and sage, this dish promises to be a hit at your table. Paired with baked cabbage and creamy mustard sauce, it's a comforting and impressive meal that will make any occasion special. Let's dive into this delicious roast that combines classic flavours with a modern twist!
6 small red-skinned apples, halved
6 small brown onions, quartered
1 tbs olive oil
1 bunch fresh sage, leaves picked
2kg boneless pork leg roast
2 tsp sea salt
Step 1. Preheat the oven to 250°C and line a baking dish with baking paper.
Step 2. Place the onion, cut-side down, into the dish and position a wire rack over it. Pat the pork skin dry with a paper towel and optionally tie it with cooking twine. Place the pork on the rack, drizzle with half the oil, and sprinkle with salt. Bake for 45 minutes, or until the crackling forms.
Step 3. Reduce the oven temperature to 200°C and bake for an additional 30 minutes. Add the apple and sage, then drizzle with the remaining oil. Continue cooking for another 30 minutes, or until the pork is cooked through and the rind is crisp.
Step 4. Let the pork rest for 15 minutes, loosely covered, before slicing. Serve with the apple, onion, sage, and a side of baked cabbage with creamy mustard sauce.