Roasted Pork Leg with Herby Potatoes

How to make Roasted Pork Leg with Herby Potatoes

Prep Time: 15 minutes        |        Cook Time: 2 hours, 15 minutes        |        Serves: 8 - 10

Ingredients

• 2.4kg Ironbark pork leg boneless roast
• 1kg washed red potatoes, cut into wedges
• 3 brown onions, cut into wedges
• 4 cloves garlic, thinly sliced
• small handful thyme sprigs
• small handful sage leaves
• 2 long sprigs rosemary
• 4 fresh or dried Stonemill Bay Leaves
• 2 tbsp The Olive Tree Australian extra virgin olive oil
• 250ml Chef’s Cupboard Chicken Liquid Stock

Method

1. Remove pork from packaging and pat dry. Place skin side up on a tray and refrigerate uncovered overnight to allow the skin to dry out. This will ensure crispy crackling.
2. Preheat oven to 220c. Generously salt the pork all over and place skin side up in the middle of a large, heavy based roasting tin. Roast for 1 hour or until crackling is well established.
3. Reduce temperature to 160c. Take pork out of the oven. If there are any burnt bits in the bottom of the tin, wipe off with kitchen paper. Place potatoes, onion, garlic and herbs into a large mixing bowl. Season well and toss with olive oil. Scatter all around the pork.
4. Gently pour the stock over the potatoes, being careful not to wet the crackling. Roast for a further 1 hr, 15 mins or until pork is cooked through, turning the vegetables every now and then to prevent burning.
5. Remove from oven and rest for 15 minutes. Slice the pork and serve with the potatoes and onions.

OPTIONAL: If your crackling isn’t as crispy as you’d like you can place it briefly under a hot grill. Be careful as it can burn quickly!