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pork leg roast with fennel and sage

This crackling coated boneless pork leg roast with fennel and sage, roast apples and boulangere potatoes, not only looks impressive, it also tastes sensational. It’s simple to cook, and very affordable making this this a fabulous festive feast for your family and friends, and what’s more, it’s Australian pork!

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pork leg roast with fennel and sage

  • 1 x 1.5kg Ritchies boneless pork leg roast
  • extra virgin olive oil
  • 2 tablespoons of fennel seeds, crushed
  • 2 tablespoons sage leaves, torn
  • sea salt and freshly ground black pepper
  • 4 granny smith apples, cut in half

 for the boulangere potatoes

  •  1kg waxy potatoes (like Dutch creams or Nicolas)
  • 1 large brown onion, peeled and thinly sliced
  • 2 cups chicken or vegetable stock
  • 1 tablespoon fresh thyme leaves
  • sea salt and freshly ground pepper
  • 50g butter

 to serve

  •  extra sage leaves

for the pork

Preheat oven to 220oC or hooded BBQ to high. Dry the pork thoroughly using absorbent paper towels and allow it to sit for about 20 minutes to thoroughly dry out (this ‘tempers’ the pork skin which makes it easier to get a good crackling). Place the leg roast into a roasting dish. Rub the entire surface of the scored rind with oil, crushed fennel seeds, sage and salt. Roast at 220oC (or BBQ high) for 25 minutes. Then reduce the temperature to 180oC (or BBQ to medium) for 45 minutes for each 1kg of weight or until cooked through. Add the apples face down in the roasting dish for the last 30 minutes of cooking. Before serving, remove the roast from the oven or BBQ and allow to rest, loosely covered in foil, for about 10 minutes before carving.

 for the potatoes

Grease an ovenproof dish with butter. Scrub the potatoes thoroughly and slice very thinly. Layer alternate layers of potatoes, onions, thyme leaves, salt and freshly ground black pepper finishing with overlapping potato slices. Top with a small knobs of butter. Pour stock into the dish (it should sit just below the potatoes) and bake on the top shelf of your oven for about for about 1 hour at 180oC or until the potatoes are tender and the top is golden and crunchy.

When serving the roast, scatter extra sage leaves by the roast apples along with with the boulangere potatoes as well as your favourite vegetables. Serves 4.

Tip: Roasting at a very high temperature for the first half hour will make sure your crackling is crispy.


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