Serves 6 with leftovers
Prep 30 mins (+ 15mins resting time)
Cooking 1 hour 50 mins
2kilo boneless roast pork
1kilo potatoes for salad (cut into 4cm)
half cup of extra virgin olive oil (125ml)
⅓ cup thinly cut flat-leaf parsley
¼ cup of thinly cut cornichons (40g)
2 tbsp thinly cut shallots
1 tbsp mustard (Dijon)
1 tbsp thinly cut dill (fresh)
1 tbsp thinly cut garlic
1 lemon zested & juiced
Preheating oven to 150°C with 130°C fan-forced after placing a rack in centre of the oven. Scoring the skin and fat of pork with a knife. Rub salt well into pork skin.
Place the pork in a roasting tray. Roast until an instant-read thermometer inserted into middle of pork shows 50°C (about 1 hr 10 minutes). Remove the pork from the tray and pour out excess fat from bottom of tray.
Raise oven temperature to 250°C with 230°C fan-forced. Revert the pork to the tray. Roast until the skin is crispy & crackling (about 35 to 40 minutes) & the internal temperature should be 60°C. Bring the pork to a chopping board and place aside about 15 minutes to rest.
At the same time, put the potatoes in a pot of cold salted water. Set to the boil over medium to high temperature. Lower down temperature medium to low. Boil potatoes until just tender (about 8 to 10 minutes). Drain & let cool slightly.
Mix together oil, parsley, cornichons, shallots, mustard, dill, garlic, lemon zest & 2 tbsp lemon juice with the potatoes, toss to combine & season.
Using a serrated knife, cut the pork into desired slices. Serve alongside potato salad.
ENJOY the juicy & crispy roast pork leg