Roast pork flank with sage, apple cider and apples

Roast pork flank with sage, apple cider and apples

Sunday roasts will never be the same once you’ve tasted this sensational dish. Crispy crackling and tangy, sweet apples are a match made in foodie heaven.

Ingredients (serves 4 people)

  • 500 g coarse salt
  • 5 kg pork flank
  • 2 whole garlic bulbs 500 ml apple cider
  • 8 small apples
  • Hand full of sage
  • Salt and freshly ground black pepper

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  1. Sprinkle coarse salt in a flat dish. Place pork skin side down on the salt and leave in the fridge overnight.

  2. Heat oven to 180ºC.

  3. Halve the garlic bulbs and place in a roasting pan. Pour apple cider over.

  4. Use kitchen paper to clean salt from the pork. Make neat incisions in the skin with a sharp knife. Place pork skin side down on the garlic. Roast uncovered for 3 hours.

  5. Turn pork over and place apples with sage in the oven roasting pan. Roast for another 30-45 minutes at 180ºC or until the skin is golden brown and crispy. Serve.

    Tip: The pork is left to rest on salt overnight to draw extra liquid from the skin, which allows the skin to crisp up when baked.

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