- Dish Type Roast
- Occasion Sunday Lunch
- Cut Leg
- Serves 6-8
- Prep Time 15 mins
- Cook Time 1 hr 35 mins
- 2 tbsp Olive Oil
- 1 Bulb garlic
- 1.3kg Pork leg
- 1 tbsp Salt
- 20g Butter, melted
- 2 tbsp Maple syrup
- 2 Parsnips, peeled, quartered lengthways
- 4 Small red apples, sliced thickly into rounds
- 8 French shallots (eschallots), peeled, halved
- 4 Sprigs thyme
- 2 tbsp Plain flour
- 1 ¾ cups Chicken stock
Preheat oven to 220°C. Drizzle a large roasting pan with half the oil. Separate garlic cloves, leaving the skin on. Arrange garlic in the centre of the pan.
Place the pork, rind-side up, in pan on top of garlic. Wipe rind dry with paper towel. Rub with the remaining oil then rub with the salt. Roast for 20 mins. Reduce oven to 180°C and roast for 30 mins.
Combine the melted butter and maple syrup in a large bowl. Season with salt and pepper. Add the parsnip, apple and shallots and toss to combine. Arrange parsnip mixture around the pork in roasting pan. Sprinkle with thyme sprigs. Roast for 35-40 mins or until pork is cooked through and vegetables and apples are golden and tender.
Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins. Transfer vegetables and apple to a plate and cover to keep warm. Squeeze roasted garlic from skins into a bowl. Mash roughly with a fork.
Drain juices from the roasting pan, leaving 2 tablespoons in the pan. Place pan over medium-high heat. Add the flour and cook, stirring, for 2 mins or until lightly browned. Gradually whisk in the chicken stock and then the roasted garlic. Cook, stirring, for 3-4 mins or until gravy boils and thickens slightly. Slice pork thinly. Serve pork with roasted vegetables and apples and drizzled with the garlic gravy.
TIP: If you have time, remove the pork from the packaging, place on a plate in the fridge, uncovered, for 1-2 hours. This helps to dry out the rind, resulting in even crisper crackle.
SERVE WITH: Roast chat potatoes and steamed greens.