Name: Pork leg roast with cabbage and apple salad, baby chat potatoes and gravy
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 1
Ingredients: 3kg Pork leg roast (bone in); 45.50 gm olive oil; 20.00 ml fennel seeds, lightly crushed; 14.40 gm sea salt; 750g baby Carisma potatoes, halved; 1/4 small green cabbage, finely shredded; 1/4 small red cabbage, finely shredded; 2 pink lady apples, cored, quartered, thinly sliced; 82.50 ml flat-leaf parsley, coarsely chopped; 35g walnuts, toasted, coarsely chopped; 150g whole egg mayonnaise; 60ml lemon juice; 2 x 165g packets Roast chicken with herbs gravy

Pork leg roast with cabbage and apple salad, baby chat potatoes and gravy

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Prep Time:
20 minutes

Cook Time:
140 minutes

Total Time:
160 minutes

Impress guests with juicy pork leg and crispy cabbage apple salad.

Ingredients:

3kg Pork leg roast (bone in)
45.50 gm olive oil
20.00 ml fennel seeds, lightly crushed
14.40 gm sea salt
750g baby Carisma potatoes, halved
1/4 small green cabbage, finely shredded
1/4 small red cabbage, finely shredded
2 pink lady apples, cored, quartered, thinly sliced
82.50 ml flat-leaf parsley, coarsely chopped
35g walnuts, toasted, coarsely chopped
150g whole egg mayonnaise
60ml lemon juice
2 x 165g packets Roast chicken with herbs gravy

Instructions:

Preheat your oven to a toasty 230C.
Score the pork rind using a small sharp knife. Drizzle 1 tablespoon of oil over the skin, sprinkle with fennel seeds and salt, pressing them in gently. Place the pork on a rack in a baking dish. Bake at 220C for 40 minutes, then reduce the heat to 200C and continue baking for 1 hour and 30 minutes until cooked through. Rest the pork loosely covered with foil for 15 minutes before carving.
Place the potatoes in a large baking pan, drizzle them with the remaining oil, and toss to coat evenly. Season with your favorite spices. Bake in the oven alongside the pork for about 1 hour, flipping them once, until they turn golden brown.
In a large bowl, toss together cabbage, apple, parsley, and walnuts. Season with salt and pepper. In a small bowl, whisk together mayonnaise and lemon juice until well mixed. Season the dressing with salt and pepper. Drizzle the dressing over the salad.
Arrange the sliced roast pork on a platter alongside the potatoes and cabbage salad for a delicious and satisfying meal.

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