Pork Roast with Apple Sauce and Dutch Carrots
We all know that pork tastes really good with sweet things but I’m not a huge fan of sweet meals so I’ve put together this Pork Roast with Apple Sauce and Dutch Carrots recipe that has the perfect balance between sweetness and salty. The key was to make the apple sauce using only a little maple syrup rather than sugar. It still gives it a little sweetness without overpowering the sweet-salty flavour of the pork. From that you can tell that it is a pretty healthy version of the classic dish. Best of all, it is simple to make.
The day I decided to put this together I was pretty unwell and my hands were extremely swollen and in pain (I suffer from severe carpal tunnel and inflammation) but I wasn’t too worried because if you continue to read the recipe it is quite simple. You are also likely to have all these ingredients in your pantry so all you’ll need to buy is the pork, apples and carrots.
If you feel that this amount of food is too much, you can half the ingredients but why would you? Make the whole amount and keep leftovers in an air tight container! Toss slices of pork through a salad or add it to a stir fry! You can also use the apple sauce as a condiment to ice cream, a cake or even a tart! Enjoy x
2 kg Pork Leg
1.5 tbs Sea Salt flakes
Pre-heat the oven 260C fan forced. Pat dry with a paper towel the pork leg. With a sharp knife score the skin either across the leg or diagonally in lines all the way to the meat. Rub the whole leg with the sea salt, adding extra to the skin.
Arrange a baking dish with baking paper and place the pork leg into the pan. Place into the fridge for 20 minutes to dry out the skin (you can choose to skip this but it does help) then place into the preheated oven and bake in the oven for 30 minutes.
After 30 minutes, reduce the heat to 170C fan forced and continue to cook for 1 hour 40 minutes (approximately 20-30 minutes extra per half a kilo).
Once cooked allow to rest for 15 minutes before calving.
4 granny smith green apples
1 tsp lemon juice
1 tsp maple syrup
½ tsp cinnamon
½ cup water
pinch of salt
Peel, core and dice apples into small pieces. Pour into a pot with all the ingredients and place onto the stove top.
Bring to boil, then reduce heat and simmer for 15 minutes.
Allow to slightly cool, then place into a food processor and blitz until smooth.
Lime and Maple Syrup Dutch Carrots:
2 bunches dutch carrots (16-20 carrots)
1 tbs maple syrup
1 tbs lime juice
1 tbs extra virgin olive oil
½ tsp sea salt
¼ tsp ground cumin
¼ tsp ground coriander
Zest of 1 lime
Handful of mint leaves
Clean carrots and cut off green tops. In a bowl, add all the dressing ingredients (excluding the mint) and whisk. In a lined tray add the carrots and coat them evenly with the dressing.
Bake in a preheated 190C fan forced oven for 30 minutes.
Sprinkle with mint leaves before serving.