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Roast leg of pork with fennel and rosemary salt
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Prep Time:
40 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Satisfy your family this fall with succulent crispy-skinned pork.
Ingredients:
  • 2.5kg Pork Leg Roast, bone in
  • 9.60 gm sea salt
  • 2 tsp fennel seeds
  • 20.00 ml rosemary leaves
  • 4 medium parsnips, peeled, quartered lengthways
  • 2 baby fennel, trimmed, quartered lengthways, fronds reserved
  • 1 bunch baby Dutch carrots, trimmed, scrubbed
  • 1 bunch baby beetroot, trimmed, scrubbed
  • 6 garlic cloves, unpeeled
  • Salt and pepper
  • 4 sprigs rosemary, extra
  • 80ml white wine
Instructions:
  • Preheat your oven to 230C. Score the pork rind at 1 cm intervals using a sharp knife, cutting down to the meat without cutting through it.
  • Lay the pork with the rind facing upwards on a rack in a roasting pan. Drizzle with 1 tablespoon of oil. Combine salt, fennel seeds, and rosemary in a mortar and pestle, crush lightly, then rub the mixture onto the pork leg, focusing on the scored rind. Roast the pork for 45 minutes until the rind is crackled and blistered. Lower the heat to 180C and continue roasting for another 1 1/2 hours until the pork is cooked through. Rest the pork on a plate covered with foil for 20 minutes. Save the pan juices for later.
  • Place parsnips, fennel, carrots, beetroot, and garlic on a large baking tray, and drizzle with remaining oil. Toss to coat and season with salt and pepper. Add rosemary sprigs. Roast for 1 hour until tender.
  • Peel and finely chop 3 cloves of garlic. In a saucepan, combine 1/3 cup (80ml) of pan juices, removing any fat. Bring to a boil, then reduce heat and stir in flour. Cook for 1-2 mins while stirring constantly. Slowly whisk in chicken stock and white wine, then add the chopped garlic. Bring to a boil, then simmer for 5 mins until slightly thickened. Season with salt and pepper. Strain the gravy into a serving jug and keep it warm.
  • Slice the tender pork thinly and arrange along with vibrant vegetables on serving plates. Drizzle with savory gravy and garnish with fragrant fennel fronds before serving.

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