Roast Pork with Apple Pea Puree and Roast Vegetables #glutenfree #roastdinner

This is an traditional home roast but, we will show you how to cook a prefect crackling skin but still be able to serve a succulent, moist roast. Serve with our special apple, pea puree and gravy and roast vegetables. This is a perfect roast meal to share with your family.  Cook this perfect Roast Pork, along with a Turkey for Christmas dinner, so save the recipe to your favourites so it is easy to find.

Ingredients:

1 Leg of Pork, about 1.5 - 2kg. You can use pork belly too.
3 Granny Smith Apples - peeled and halved
1 Onion - cut in half
4 cloves Garlic
1/2 cup White Wine
1 cup Water
1/2 cup Frozen Peas
Salt and Pepper

Roast Vegetables:

Potato, sweet potato, baby onion, carrot, pumpkin..... as you like.
Cut into medium size pieces so can cook with pork and ready in 2.5 hours.
Selection of herbs - thyme, oregano, rosemary and parsley

Method:

Preheat oven to 200C
Score the pork skin, rub with salt.
Place apple, onion and garlic on a large deep tray.
Place the pork on top of the apple and onion.
Pour the wine and water into the tray, cover with aluminium foil, put in the oven for 45 minutes.
Remove the foil, add the vegetables that require a longer cooking time (like carrots, potatoes and baby onions) in the tray.
Bake in 180C uncovered for 30 minutes.
Remove the apple and onion from the baking tray.
Drain the wine juices into a bowl (Save to make delicious gravy later)
Turn potato, baby onion and carrots.
Add other vegetables which require a shorter cooking time, like pumpkin and sweet potato.
Brush with olive oil, sprinkle with salt, pepper and herbs.
Place in the oven, cook for another 45-60 minutes or until vegetables soft and pork skin crispy and dark brown.

Apple Pea Puree:

Boil the frozen peas and drain. 
Blend or food process peas, apple, onion and 1/3 cup wine juices from cooking the pork. Blend until smooth, add salt and pepper. If you like a hint of sweetness in your puree add a little sugar.

Gravy:

Bring the wine juices from the cooking of the pork to the boil on medium heat. (Remove the fat from the top before beginning to boil)
Add pepper and salt.
Mix a little potato starch with water, add to the boiling juices to thicken the gravy.
Add about 20g butter before removing from the heat.
This will make about 1 cup of gravy. If you require more, add extra water and white wine when beginning to cook the pork.

To serve:

Remove the Pork Crackling from the meat. Cut into slices.
Put some of the apple pea puree onto half of the plate.
Place some of the sliced pork onto the puree.
Place some of the cut Pork Crackling on the top.
Pour a little gravy over.
Serve with roast vegetables on the side.
Enjoy....

Contact: lee.leehocklai@gmail.com