Rayburn Roast Pork
- 2.25-2.7kg (5-6lb) leg of pork, with skin scored
- 2 onions, thickly sliced
- Sprigs of fresh rosemary
- Coarse salt
- 3 red onions, cut into sixths
For the accompaniment
- 85g (3oz) butter
- 25g (1oz) sugar
- 6 Cox’s apples, cut into quarters and cored
Remove the pork from the refrigerator one hour before cooking and dry the skin with a piece of kitchen towel. Place the sliced onion into an AGA roasting tin with the rosemary and place the pork on top. Brush with a little oil and sprinkle with salt.
2 Oven AGA: Slide the pork onto the lowest set of runners in the Roasting Oven and cook for about 2-2.5 hours (add the red onions after 1 hour). Transfer to the Simmering Oven for a further 30 minutes.
3 and 4 Oven AGA: Slide the pork into the centre of the Roasting Oven and roast for 45 minutes, add the red onions and transfer to the Baking Oven for about 1.5 hours.
Rayburn Cooking: Roast in the centre of the Main Oven at 200C (400F), Gas Mark 6 for 30 minutes per 450 g (1lb).
Conventional Cooking: Roast at 200C (400F), fan oven 180C, Gas Mark 6 for 30 minutes per 450g (1lb).
Check the pork is cooked through and leave to rest for 15-30 minutes next to the AGA before carving.
For the apple accompaniment, melt the butter and sugar together and cook for 3-4 minutes on the Simmering Plate then add the apples, turn to cover and cook until the apples begin to go translucent, about 5 minutes. Serve with the pork.
Make a gravy using the meat juices together with the rosemary and onion then strain into a sauce pot.