adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast pork leg with warm herbed potato salad
0 Likes
Prep Time:
45 minutes
Cook Time:
100 minutes
Total Time:
145 minutes
Delight your family with juicy roast pork boasting crispy crackling and a savory herbed potato salad.
Ingredients:
  • 2kg Pork Leg Roast Boneless
  • 1kg mayan gold* or kipfler potatoes, peeled, cut into 4cm pieces
  • 125ml olive oil
  • 82.50 ml finely chopped fresh flat-leaf parsley
  • 40g cornichons
  • 40.00 ml finely chopped shallots
  • 23.40 gm Dijon mustard
  • 20.00 ml finely chopped fresh dill
  • 20.00 ml finely chopped garlic
  • 1 lemon, rind finely grated, juiced
Instructions:
  • Preheat your oven to 150°C (130°C fan-forced) and place a rack in the center. Use a sharp knife or box cutter to deepen the scoring in the pork skin and fat without cutting through the meat. Generously season the pork with salt.
  • Place the pork in a roasting pan and cook for 1 hour and 10 minutes, or until the center reaches 50°C when tested with an instant-read thermometer. Remove the pork from the pan and discard any excess fat.
  • Preheat the oven to a high temperature of 250°C (230°C fan-forced). Place the pork back in the pan and roast for 35-40 mins until the skin is crispy and the internal temperature reaches 60°C. Let the pork rest on a carving board for 15 mins before slicing.
  • Place the potatoes in a large saucepan of cold salted water and bring to a gentle boil. Simmer for 8-10 minutes until just tender. Drain and let them cool slightly.
  • Combine oil, parsley, cornichons, shallots, mustard, dill, garlic, lemon zest, and 2 tbsp lemon juice in a large bowl. Mix in the potatoes until well coated. Season to taste.
  • Slice the pork into 2cm-thick pieces using a serrated knife and serve it with the potato salad.

Similar Recipes