Roast Pork with Apple Sauce
A succulent roast of pork makes a magnificent treat for a family celebration or a winter dinner party. The apple sauce combines perfectly with the flavor of the pork to make it both aromatic and appetizing.
4 kg pork leg
500 g green apples, peeled, cored and cut in four
½ cup of water
1 tbs very fine sugar
60 g butter in cubes
1 tbs brandy or Calvados
2 tbs all purpose flour
2 cups chicken broth
Preheat oven to 260° C.
1. Score the pork leg with a sharp knife every 2 cm. Rub it with salt.
2. Put the pork in a large pan. Add a little bit of water to the pan.
3. Cook it for 30 minutes or until the skin starts to break and froth.
4. Lower the oven temperature to 180°C and cook it for 2 hours and 40 minutes (about 20 minutes per 500 g ).
5. Every now and then baste the leg with its juice from the pan.
6. Take it out of the oven. Let it sit in a warm place for 10 minutes, covered with aluminum foil, before you carve it. Serve it with the apple sauce and the sauce.
- The apple sauce: Place the apples and the water in a small saucepan. Cover it and let them simmer for 10 minutes until the apples become very soft. Take the saucepan of the heat, add sugar and butter and stir while the apples are still warm. Pass the sauce through a sieve if you want it smoother.
- The sauce: Add 2 tablespoons of the meat’s juice in a saucepan. Add the brandy and mix the mixture fast so that it doesn’t stick. Boil the sauce for 1 minute. Take it off the heat and add flour. Mix well. Place the saucepan again over the heat and boil for 2 minutes, stirring continuously. Slowly add the chicken broth. Continue boiling while stirring continuously until the sauce thickens. Add salt and pepper to taste.