Christmas lunch is sorted.
• 2.2kg easy carve pork leg roast
• 2 tps olive oil
• 2 cloves garlic, finely chopped
Cranberry Apple Sauce
• 1 cup chicken stock
• 275g jar whole berry cranberry sauce
• 1 large red apple, peeled and chopped
Place pork in a roasting pan. Pat rind dry with absorbent kitchen paper. Rub combined oil and garlic over rind. Season generously with salt.
Cook in a very hot oven (240°C) for 25 minutes, or until rind has blistered and crackled.
Reduce heat to moderate (180°C). Cook for a further 1 hour, or until juices run clear. Remove pork. Rest for 10 minutes.
Meanwhile, make sauce. Combine stock and cranberry sauce in a small saucepan over high heat. Stir until sauce is melted. Bring to a boil. Add apple. Boil for about 15 minutes, or until sauce is thickened.
Serve pork with hot sauce. Garnish with fresh mint if desired.