Ingredients:

2.5 kg Boneless pork rind on
2 tbsp olive oil
1 tbsp sea salt
6 x medium peeled potatoes (1.2 kg) Quartered
2 tbsp olive oil extra
2 tbsp fresh sage leaves
2 tbsp fresh rosemary
Sauce
3 x large green apples
¾ cup of water
1 tsp white sugar
Ground cinnamon

Method:

1/ Pre-heat oven 220 degrees.
2/ Pat dry the pork leg with a paper towel, score the rind with a sharp knife.
3/ Mix salt and oil in a bowl and rub into rind.
4/ Place pork into a large shallow baking dish, roast for about 20 minutes.
5/ Reduce the oven temperature to 180 degree roast uncovered for around 2 hours.
6/ Mean while combine potato with the extra olive oil and fresh herbs in a large bowl. Place a single layer onto a oven tray and roast for around 35 minutes.
7/ To Make apple sauce peel and core apples; slice thickly. Place apples and the water in a medium saucepan; simmer, uncovered for about 10 minutes or until apples are soft. Remove pot from heat; stir in sugar and cinnamon.
8/ Stand pork, covered loosely with foil, 10 minutes before slicing.

Serve

Serves: 6