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Lemon and parmesan pork
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Impress guests with crispy roast pork stuffed with flavorful lemon and parmesan.
Ingredients:
  • 40g butter
  • 1 large red onion, finely chopped
  • 75g breadcrumbs
  • 25g parmesan
  • 1 lemon, zested, cut into wedges
  • 62.50 ml flat-leaf parsley, chopped
  • 20.00 ml drained capers, chopped
  • 1.8kg Pork Leg Roast Boneless
  • 4.80 gm sea salt
  • 1 garlic bulb, halved
  • 1kg baby potatoes
  • Steamed broccolini, to serve
  • Traditional gravy, to serve
Instructions:
  • Preheat the oven to 230C. In a small frying pan over medium heat, melt the butter. Add the onion and garlic, cook while stirring for 5 minutes until the onion softens. Transfer this mixture to a bowl and add breadcrumbs, lemon zest, parmesan, parsley, and capers. Mix well and season to taste.
  • Begin by positioning the pork rind-side up on a clean work surface, then gently dry it with a paper towel. With the pork turned over, carefully create a 5cm-deep cavity in the center of the meat for the stuffing using a small, sharp knife. Spread the stuffing evenly across the center of the pork and roll it up to seal in the flavors. Secure the pork by tying it with kitchen string at 3cm intervals. Place the pork rind-side up in a large roasting pan, drizzle with half of the oil, and sprinkle with salt, ensuring to rub the salt onto the rind and cuts. Roast the pork for 30 minutes or until the rind starts to crackle.
  • Lower the oven temperature to 180C. Roast for an additional 30 minutes. Place the halved potatoes, garlic, and lemon wedges around the pork. Drizzle everything with the remaining oil. Roast for 1 hour or until the pork is just cooked through. Transfer the pork and vegetables to a serving platter. Cover and let it rest for 15 minutes before serving.
  • Slice the pork into thick pieces, then serve with the potato mixture, broccolini, and gravy.

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