Happy weekend to all of you! Last night was a simple, stay at home kind of evening for all of us. Heather and I had no particular plans for dinner so we walked up to the market and looked at the on sale stuff and we found a leg of pork for $16 bucks. Score! So what did we make? Simple roast leg of pork with apple gravy. The recipe for this meal couldn’t be easier and it’s one of those types that if you’re a novice or beginner griller, your guests will love this one as it’s almost entirely fool-proof. It will make you look like a master chef!
Ingredients for the pork & apple gravy
1 – 1.5 kg of boneless leg of pork
your favorite rub
2 shallots, sliced
2 ambrosia apples (from British Columbia!!!)
100 ml pure apple juice
100 ml chicken stock
Prepare your grill and set it up for indirect heat at 350 degrees F. For those with an egg, that means a plate setter, for those without, no flame – just heat! I threw in a few hickory chips for good measure as well as to give the pork a nice smokey flavour.
Bring your pork up to room temperature. Give it a bit of a rinse, pat dry and then score the top layer of skin and fat with a super sharp knife. This will produce the most incredible tasting crackling when done. Now coat the leg evenly with olive oil. Sprinkle some Kosher salt all over and then apply a nice coating of your favorite rub. I had a bit left over so it worked out perfectly in terms of using it all up. Once you’ve coated everything and your grill us nice and hot, transfer the leg onto an oiled v-rack and place it on the grill.
Set your timer for 1.5 hours (as a minimum) and insert your trusty thermometer if you have one. The ideal temperature for a pork roast like this is 170 degrees F, internal temp. If you don’t have a thermometer, this roast was completely done at 1 hour and 45 minutes. Upon finishing the roast, wrap it in aluminium foil and a tea towel and let it rest for at least 10 minutes before you slice into it. I’ll warn you now, if you love crackling as much as we do….you’ll absolutely flip when you taste it once you’ve cut up the leg. Probably the best crackling I’ve ever had…no lie!
The apple gravy preparation was equally as easy. Peel, core and dice your apples into small chunks and place it into a pan on the stove top. Add to this the shallots, 100% apple juice and chicken stock and simmer for about 20 minutes or until the apples are nice and mushy. Set aside the mixture and let it cool a bit before you squish it all through a strainer. That’s it, now you have a wonderful gravy to go with your pork leg.
To add to all of this, Heather made an awesome strawberry/walnut salad with jam and balsamic dressing and mini potatoes in fresh oregano from the garden. One final addition, a chilled bottle of Sauv Blanc to accompany a great, simple and incredibly tasty meal.
Overall Heather Rating: 9/10