PREPARATION TIME: 25 Minutes

COOKING TIME:          2 Hours 40 Minutes

INGREDIENTS:        

2.3 kg Leg of pork, boned and rolled, with good layer of crackling

Sea salt and black pepper

4 Cloves of garlic, crushed

Drizzle of olive oil 1 half kg of Floury potatoes

4 Red onions, cut into wedges

8 Small red apples, halved

Few sprigs of thyme       

METHOD:      

Preheat the oven to 220°C/190°F Gas 7. Place the joint of pork in a Circulon roasting rack. Dry the skin of the pork. Rub it generously with sea salt and  garlic and drizzle with a little oil. Cook it for 10 minutes to crisp the skin.

Meanwhile peel the potatoes, halve them if they are large and cook them in a pan of boiling water for 8 minutes. Drain them and then give them a good shake to rough them up.

Take the pork out of the oven and lower the temperature to 180°C/Fan 160°/Gas 4. Add the potatoes, onion and apples to the roaster under the pork. Sprinkle over the thyme and some pepper. Roast for  2 hours and 30 minutes until the juices run clear and the potatoes are crisp. Cover the pork and leave to stand for 10 minutes before carving.