Colin Fassnidge’s Pork Leg Roast
Prep time
30 minutes
Cook time
1 hour 30 minutes
Serves 6 people
Colin's perfect pork roast.
Ingredients
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•Rolled and tied skin on pork leg - 1.5 to 2 kilograms
Marinade
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•2 cloves garlic – peeled
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•Sprigs from bunch sage – leaves kept aside
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•½ teaspoon cinnamon
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•½ teaspoon ground coriander
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•½ teaspoon ginger powder
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•100ml olive oil
Potatoes
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•5 medium size desiree potatoes - finely sliced
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•2 white onions peeled and finely sliced
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•6 cloves garlic - roughly chopped
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•1 bunch sage leaves – chopped (sprigs used in marinade)
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•1 bulb fennel finely sliced
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•100ml olive oil
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•300ml chicken stock
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•2 bay leaves
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•Salt and pepper to season
Method
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1.If time allows, to get the best crackling, leave the pork in your fridge uncovered for 24-48 hours to dry out.
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2.For the marinade, place all the ingredients in a small food processor & whiz until a rough paste. Rub on the flesh side of the pork, leaving the crackling clean. Marinate overnight if possible.
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3.Preheat oven to 200°C fan forced (220°C conventional).
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4.In a large bowl add all the potato ingredients, apart from the chicken stock & give a good mix through.
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5.Evenly layer potato mix, covering the base of a medium sized roasting tray.
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6.Pour the chicken stock over the potato mix.
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7.Place the marinated pork on top of the potato boulangère. Spread a little excess marinade over the potatoes.
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8.Place in oven for 20 mins or until the pork has started to crackle.
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9.Reduce temperature to 160°C for a further 25-30 mins or until centre of pork is 58°C.
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10.Remove pork and rest. Place potato bake back in the oven for a further 20-25 mins or until golden on top & cooked.
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11.Slice rested pork. Serve sliced on top of potato, seasoned with salt & pepper.