Pork leg roast

Ingredients (serves 6)
3kg joint of pork leg
1/4 cup olive oil
1 tablespoon sea salt
6 desiree potatoes, cut into quarters
6 spring onions (with bulbs), trimmed
1 tablespoon rosemary leaves, chopped
4 fuji apples
1 tablespoons brandy
2 tablespoons plain flour
1 3/4 cups vegetable stock

Method
Preheat oven to 250°C. Place pork in a large roasting pan. Rub 2 tablespoons oil over rind. Sprinkle with sea salt, using fingertips to rub into rind. Roast for 20 minutes. Place potatoes, onions, rosemary and remaining oil in a large bowl. Toss until well coated.
Reduce oven to 180°C. Roast pork for a further 40 minutes. Remove pork from oven and baste with pan juices. Arrange potatoes and onions around pork. Roast for a further 1 hour.
Cut apples into quarters. Remove cores. Arrange apples in roasting pan with pork. Baste with pan juices. Roast for a further 30 to 40 minutes or until pork is just cooked.
Remove pork to a plate. Cover loosely with foil. Stand for 15 minutes to rest. Spread vegetables and apple over roasting pan. Increase oven to 220°C. Roast for a further 10 minutes or until golden and tender. Remove vegetables and apple to a serving platter.
Drain excess fat from roasting pan, leaving 2 tablespoons. Place pan over medium heat. Add brandy and stir to scrape sediment from base of pan. Add flour. Cook, stirring, for 1 minute. Remove pan from heat and stir in stock. Return pan to heat. Cook, stirring, until gravy comes to the boil. Slice pork and serve with apple, vegetables and gravy.