Roast

Pork With Braised Cabbage, Cider and

Apple

Ingredients
2.2kg Coles Australian Pork Leg Roast (bone in), rind scored
1/4 cup olive oil
1 tablespoon sea salt flakes
4 (1kg) small sweet potato, quartered
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1kg red cabbage, outer leaves removed, finely shredded
2 Granny Smith apples, coarsely grated
1/4 cup (55g) brown sugar
3/4 cup (180ml) apple cider
2 tablespoons apple cider vinegar
25g butter

Gravy

2 tablespoons plain flour

3/4 cup (180ml) apple cider
1 cup (250ml) chicken stock
Steamed greens, to serve

Method

1. Preheat oven to 230C. Place pork on a rack in a large roasting pan. Pat

2.
3.

4.

5.

rind dry with paper towel. Drizzle over 1 tablespoon oil. Sprinkle the salt
over the rind and massage it into the skin, especially the scored areas.
Roast in the oven for 45 mins or until the rind begins to blister. Reduce
heat to 200C and roast for a further 1 hr 15 mins or until pork is cooked
to your liking. Cover loosely with foil and set aside to rest for 10 mins.
Place the sweet potato on a baking tray lined with baking paper. Drizzle
with 1 tablespoon oil and toss to coat. Season with salt and pepper. Roast
in the oven with the pork for the last 50 mins of cooking.
Meanwhile, heat the remaining oil in a large heavy-based saucepan. Add
the onion and cook, stirring, for 5 mins. Add the garlic and cook for 1 min.
Add cabbage, apple, sugar, cider, vinegar and butter. Season with salt and
pepper. Cover and simmer over low heat for 1 hour.
To make the gravy, pour the pan juices from the pork into a saucepan.
Add flour and stir over low heat for 1-2 mins. Gradually whisk in the cider
and stock until smooth. Increase heat to medium and simmer for 5 mins
or until thickened slightly.
Slice pork and divide among serving plates. Serve with braised red
cabbage, sweet potato, steamed greens and gravy.