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Fork-tender pork leg roast with caramelised plum vinaigrette
Fork-tender pork leg roast with caramelised plum vinaigrette
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Prep Time:
750 minutes
Cook Time:
300 minutes
Total Time:
1050 minutes
Indulge in a show-stopping Easter centerpiece: succulent pork leg with crispy crackling by Curtis Stone.
Ingredients:
  • 1 Pork Leg Roast (about 2.5kg), rind on and bone in
  • 9.60 gm sea salt flakes, plus 1/2 tsp extra
  • 80ml olive oil
  • 5 red plums, pitted, cut into wedges
  • 125ml red wine vinegar
  • 60ml golden syrup
  • 1/2 tsp black pepper, freshly ground
Instructions:
  • The evening prior to cooking, score the pork rind deeply using a sharp knife, ensuring not to cut through the meat. Refrigerate the pork uncovered for 12 to 48 hours. Rest at room temperature for 1 hour before cooking.
  • Position the oven rack in the center and preheat to 250C (230C fan-forced). Massage 1 tablespoon of sea salt flakes onto the pork skin, ensuring it gets into the cuts. Season the rest of the pork leg and place it on a rack over a large heavy baking tray. Cover the exposed meat with foil.
  • Roast the pork uncovered at 140C (120C fan-forced) for about 4 1/2 hours until a meat thermometer reads 90C. Rest the pork on a carving board for 20 mins before slicing.
  • Heat 1 tablespoon of oil in a large heavy frying pan over medium-high heat. Cook plums for 5 minutes until softened and browned. Add vinegar and golden syrup, then simmer for 3 minutes until liquid reduces by one-fourth. Remove from heat and stir in the rest of the oil, black pepper, and sea salt flakes.
  • Separate the crispy crackling from the pork and slice it into pieces. Use a carving fork to effortlessly tear the tender meat from the roast. Plate the meat along with the crackling pieces and drizzle with the plum vinaigrette before serving.

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