2.5 kg boneless pork leg
3 garlic cloves, peeled and cut into thin slivers
1 tbsp cloves
salt and freshly ground black pepper
1 tbsp vegetable oil (optional)
100 g ready to eat prunes, roughly chopped
1/4 tsp ground cinnamon
1/4 tsp ground cloves
5 Cox's apples, cored
3 tbsp masala (optional)
1. To create a crispier crackling, leave the skin of the pork leg lightly covered with greaseproof paper in the fridge overnight to allow the air to circulate and the skin to dry out.
2. Preheat the oven to 190°C (375°F) gas mark 5. Place the joint in a roasting tin.
3. Make small incisions all over the skin and sides of the pork with thel point of a small knife. Push cloves and garlic slivers into each small incision. Pour the oil over the skin if using and cook according to the pack instructions.
4. Meanwhile, mix together the prunes and spices and place in the centre of the cored out apples. Add the stuffed apples to the roasting tin with the pork for the last 45 minutes of the cook time.
5. Cover the pork with foil, if it is browning too much.
6. When the pork is cooked, remove from the pan along with the apples and allow to stand for 10 minutes before carving.
7. To make the gravy, use a wooden spoon to stir the meat juices and sedement together. Add the masala (if using) to the gravy and heat through before serving with the carved meat to serve.
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