Roasted Leg of pork with Apple Sauce & Gravy

This dish serves 6 - 8 people You will need:

- 1 x 4kg leg of pork
- Cooking salt
- 18oz (500g) green or cooking apples, peeled, cored and quartered
- ½ cup water
- 1tbsp (15ml) brandy or Clavados
- 1tbsp (15ml) caster sugar
- 2tbsp (30ml) plain flour
- ? 60g butter, cubed
- 2 cups chicken stock

1. Preheat oven to 260C. Score pork rind with a sharp knife at 2cm intervals. Rub in salt.

2. Place pork, rind side uppermost, on a roasting rack in a large baking dish. Cook for 30 minutes or until skin begins to crackle. Reduce heat to 180C, and cook for 50-60 minutes per kilo, or until meat juice runs clear when pierced with skewer. Leave in a warm place for 10 minutes before slicing.

To make Apple Sauce :

1. Place apple and water in a small pan. Cover and simmer for 10 minutes until apple is very soft.

2. Remove from heat, stir in the sugar and butter while still warm.

To make Gravy :

1. Reserve 2tbsp meat juice in pan. Heat, add brandy and stir quickly. Cook for 1 minute.
2. Remove from heat and stir in flour, mix well.

3. Return to pan to heat and cook for 2 minutes, stirring. Gradually add stock; cook, stirring occasionally , until the gravy boils and thickens.