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Roasted Pork



  • 1.

    Wash and thoroughly dry the skin of your pork leg then score with a very sharp knife.

  • 2.

    Slice the onion, celery and apple (about 1 cm thick) then place on the bottom of your oven tray.

  • 3.

    Place the pork leg on top of the onion mix, then baste with the olive oil, and rub in the salt. Pour water into oven tray.

  • 4.

    Place into an oven pre-heated to 220c and bake for 20 minutes.

  • 5.

    After 20 minutes turn the oven down to 180c and bake for a further 1 ½ hours.

  • 6.

    Blend the onion celery and apple until smooth.


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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Roasted Pork.


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