Happy Easter to everyone!
Take a break from overdosing on hot cross buns and chocolate eggs and try this recipe from Australian Pork for your Easter Sunday dinner.
For more recipes go to www.pork.com.au
Roast pork leg with crackling, roasted vegetables and apple sauce
1.8-2kg pork leg roast, boneless, rind on
roasted potatoes, roasted carrots, roasted parsnip, roasted pumpkin, steamed beans, steamed broccoli
1 cup apple sauce
1/4 tsp cinnamon
1/2 lemon, zested
Preheat oven to 220°C.
Pat pork leg roast dry with paper towel and score the rind with a sharp knife or scalpel finely, or ask your butcher to do it.
Rub the surface of the rind with a little oil and sea salt.
Place the pork roast into a large baking dish and roast in the preheated oven at 220°C for 20 mins then reduce the temperature to 180°C for 25 mins per 500g.
Roast until the juices run clear.
Allow to stand in a warm place for 20 mins prior to serving.
Meanwhile, combine the apple sauce, cinnamon, and lemon zest in a small saucepan and heat over a low heat until the mixture boils. Reduce the heat and simmer for 5 minutes. Serve warm.
Serve pork roast on a large platter with roasted vegetables, steamed greens and apple sauce to carve at the table.