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    Ingredients
    1kg boned rolled leg of pork
    1 tablespoon olive oil
    2 teaspoons salt flakes
    seasonal vegetables
    2 small bulbs fennel
    4 small parsnips
    8 baby carrots
    new potatoes
    2 teaspoon oil
    zest of 1 lemon
    1 tsp ground cumin
    2 cups pork gravy
    Directions
    Place pork loin on a wire rack over the sink.

    Pour over boiling water to scald the pork skin – this will help the skin crisp up into crunchy crackling. Pat rind thoroughly dry with kitchen paper and place pork, uncovered, in refrigerator for two hours.

    Preheat oven to 220°C. Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes.

    Place the vegetables into an ovenproof dish. Drizzle over the oil, and sprinkle with lemon zest and cumin to coat.

    Reduce oven heat to 180°C. Add the vegetables, and cook pork and vegetables for 60 minutes. Transfer pork and vegetables to a carving plate. Stand for 10 minutes.

    Remove string from pork, slice, and serve with roasted vegetables and gravy.


    Cooking Time: >1 hr
    Dish Type: Roast
    Occasion: Dinner Party,Sunday Lunch
    Special Diets: None
    Cuisine: Traditional
    Kids Friendly: Probably not