6
560
3

Ingredients

  • 8 1/2 pounds pork (leg of)
  • 3 tablespoons table salt
  • 5 apples (–6 small crisp, such as Gala or Braeburn)
  • 1 handful fresh thyme leaves
  • 2 tablespoons olive oil
  • salt (flakes, to sprinkle)

Directions

  1. Preheat the oven to 350°F. Weigh the roast to calculate cooking time (20–25 mins per pound plus 20 mins additional).
  2. For really good crackling, score the rind deeply and evenly all over, or ask the butcher to do it for you. Rub the table salt into the scoring and over the rind until well covered. Place in a roasting pan. Roast for required cooking time, occasionally basting the meat (not the crackling) with the juices.
  3. Place the apples in a roasting pan. Add the thyme leaves and drizzle with olive oil. Shake the roasting pan to coat the apples. Sprinkle with salt flakes. Add to the oven for the final hour of cooking.
  4. When pork is cooked, juices should run clear when pierced with a skewer. Remove from oven; cover with foil. Set aside to rest for 10 mins. Transfer to a serving platter; arrange the apples around.
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NutritionView more

560Calories
Sodium83%DV1990mg
Fat38%DV25g
Protein139%DV71g
Carbs4%DV11g
Fiber8%DV2g

PER SERVING *

Calories560Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat7g35%
Trans Fat
Cholesterol215mg72%
Sodium1990mg83%
Potassium1290mg37%
Protein71g139%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber2g8%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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