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Roast pork with apple gravy


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the onion, carrot and garlic in a large heavy-bottomed baking tray with a little stock just to moisten. Place the pork on an oven rack on top and generously rub with oil and salt. Then cook in the oven for about 2½ hours until the juices run clear when pricked, adding a little more stock to the vegies as needed. DON'T BASTE THE PORK. When ready, rest the meat for 15-30 mins before carving.
  • While the meat is resting, add the flour to the cooking juices and briefly cook, continually mixing. Then add 1 cup stock with the apple cider. Mix well and cook down, before straining and seasoning.
  • Serve the sliced pork with plenty of gravy spooned over the top and your favourite vegie dish on the side.


  • 1 onion, sliced
  • 1 medium carrot, sliced
  • 4 garlic cloves, finely sliced
  • chicken stock
  • 2 kg boned & rolled pork leg, scored
  • olive oil
  • sea salt & freshly ground pepper
  • 1 tbsp plain flour
  • 1 cup dry apple cider

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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