Roast Pork With Apple And Brandy Gravy - cooking recipe

Ingredients

3 kg pork legs
1/4 cup olive oil
1 tablespoon sea salt
6 desiree potatoes, cut into quarters
2 onions, quartered and (if large)
1 tablespoon rosemary, chopped
4 fuji apples
1 1/2 tablespoons brandy
2 tablespoons plain flour
1 3/4 cups vegetable stock

Preparation

Preheat oven to 250\u00b0C/480\u00b0F.
Place the pork in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
Reduce the oven heat to 180\u00b0C/350\u00b0F and roast the pork for a further 40 minutes; remove the pork from the oven and baste with the pan juices; arrange the potatoes and onions around the pork and roast for a further one hour.
Cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the pork; baste the pork and apples with the pan juices and roast for a further 30 to 40 minutes or until the pork is just cooked.
Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
Spread the vegetables and apple over the roasting pan; increase the oven temperature to 220\u00b0C/425\u00b0F and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
Drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
Remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
Slice the pork and serve with the apple, vegetables and brandy gravy.