Roast Leg of Pork with Cracklings,

Pan Juices, and Applesauce

Leg of pork, which is fresh ham, is something found more commonly on dinner tables in Ireland than in the
States because there are so many big families in the Old Country and the cut feeds a lot of people. One of my
sister’s friends in school had seventeen children in her family. When we had big parties, my Da would
say, “We’re feeding the 5,000 tonight.” Serve it with Braised York Cabbage (page 163), Cauliflower Baked in
Cheddar Cheese Sauce (page 167), and some kind of potatoes, naturally. My mother always served homemade
applesauce with roast pork, but it’s not one of my favorite pairings because I’m not a fan of sweet things with
savory dishes. Because of this, I like to balance the sweetness of the applesauce with vinegar. Of course, the bet-
ter the apples, the better the sauce, so it’s worth tracking down Pink Lady apples.
serves 10 to 12
pork applesauce
1 (12-pound) skin-on hind leg of pork, 1 head garlic, halved crosswise 8 apples, such as Bramley, Ida Red,
preferably Kurobuta or Berkshire 11/2 cups hard cider, such as Magner’s Granny Smith, or Pink Lady, peeled,
4 yellow onions, peeled and quartered brand cored, and coarsely chopped
1/2 cup apple cider vinegar
4 large sprigs fresh rosemary
3/4 cup sugar

Prep the roast: Preheat the oven to 275°F. Cutting
crosswise, score the skin of the pork at 1/2-inch
intervals. Do not cut through the flesh. Scatter the
onions, rosemary, and garlic in the bottom of a
roasting pan large enough to hold the meat. Pour
the cider over the vegetables. Set a rack in the pan
and place the meat skin-side up on top of it.
Roast the pork: Bake the meat for about 4 hours
(allow 20 minutes per pound), until a meat ther-
mometer inserted into the thickest part of the
meat (but not touching the bone) registers 165°F.
Check the pan often to make sure there is enough
liquid in it to keep the vegetables from burning.
Whenever there isn’t, add a cup or two of water.
While the pork is roasting, make the apple-
sauce: In a saucepan over medium heat, cook
the apples, vinegar, and sugar for 15 minutes,
stirring occasionally, until the apples are tender.
The applesauce will keep for up to 3 days in the
refrigerator.
Make the jus: When the roast is done, transfer it to
a cutting board, cover loosely with aluminum foil,
and let it rest for 30 minutes. Strain the pan juices
into a saucepan and remove the fat from them—
there will be a lot of it. Keep the jus warm over low
heat until ready to serve.
Present the dish: Pull the crackled skin off the roast,
breaking or cutting it into small pieces. Slice the
roast in the same direction you scored it and arrange
the slices on a serving platter, surrounded by the
pieces of crackled skin. Transfer the jus to a gravy
boat or small pitcher. Spoon the applesauce into a
serving bowl. Serve the meat warm, placing a healthy
spoonful of applesauce on each plate. Pass the jus at
the table, along with your chosen side dishes.

Special Occasions

E 113