Pot-roasted leg of pork with apple fritters

By admin
18 October 2013

This pork pot roast recipe is cooked long and slow - perfect for a Sunday lunch.

Serves 8-10

Preparation time: 15 min

Cooking time: 4 hours


10 ml (2 t) salt

2 ml (½ t) black pepper

30 ml (2 T) cake flour

vabout 4,5 kg leg of pork with shank bone

45 ml (3 T) oil

boiling water

10 ml (2 t) honey


15 ml (1 T) butter

15 ml (1 t) sugar

2 eggs

180 ml (¾ c) cake flour

5 ml (1 t) baking powder 2 ml (½ t) ground cinnamon 250 ml (1 c) peeled and finely chopped apple 125 ml (½ c) milk

  1. Leg Mix the salt, pepper and flour and rub the mixture into the leg.
  2. Heat the oil in a large pot and brown the meat all over.
  3. Add 125 ml (½ c) boiling water to the pot, cover and reduce heat. Pot roast the meat for 3½ hours or until tender and done. Occasionally add hot water to the pot to prevent the meat sticking to the bottom.
  4. Remove meat from the pot, brush with honey and grill for 15-20 minutes or until golden.
  5. Add boiling water to the pot and bring to the boil to deglaze it. Thicken the sauce with a little gravy powder if necessary. Serve the gravy with the meat.
  6. Fritters Cream the butter and sugar. Add the eggs one by one, beating well after each addition. Sift together the dry ingredients and add to the egg mixture and mix. Add the apple and gradually add the milk, mixing well.
  7. Heat a little oil in a pan and fry spoonfuls of mixture until golden on both sides. Serve with the leg of pork and gravy.

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