Garlicky mashed potatoes are the perfect accompaniment to this dish as they’ll soak up all the juices.
- 1 boneless pork leg joint (approx 3½ kg)
- 8 garlic cloves, peeled and crushed
- 1 bunch of fresh sage, finely chopped
- 9 tbsp olive oil
- 4 tbsp salt
- 2 large onions, peeled and cut into wedges
- 16 shallots
- 6 small apples, cut into quarters
- 25g unsalted butter
- 1 glass white wine or cider
- Heat the oven to 240°C/220°C fan/Gas 9. Unroll the pork and score the skin with a sharp blade.
- Make a paste with the garlic, sage, a pinch of salt and pepper and 6 tbsp of the oil; spread it over the meat and into all the crevices. Rub the skin deeply with the salt and sprinkle a fine layer on top of this, leave for 30 minutes then wipe away all liquid that will have seeped out. Roll the pork back up and tie.
- Place the onions in the bottom of a roasting dish, toss with 1 tbsp of oil then sit the pork on top and roast for about 25 minutes until the skin has bubbled and crisped.
- Meanwhile, in a frying pan, brown the shallots and apple wedges in the butter and 2 tbsp oil.
- Turn the oven down to 180°C/160°C Gas 4. Place the shallots and apple wedges around the pork and roast for another 45 minutes to 1 hour, until a meat thermometer reads 75-80°C.
- Remove the pork, apples and shallots from the oven; keep the apples and shallots warm but don’t cover the pork or the crackling will soften.
- Strain the pan juices into a small saucepan, add the white wine or cider, bring to the boil then simmer until slightly thickened. Slice the pork and serve with apples, shallots and gravy.
Per serving: calories 481 (24%), sugar 12g (13%), fat 25g (36%), saturates 7g (35%), salt 1.7g (28%) of your guideline daily amount
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