Pork Leg Roast with Rhubarb Chutney
Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
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Difficulty level: 4 out of 4
15 Ingredients
- 1kilograms white sugar
- 1 brown onion, finely diced
- 500grams rhubarb, trimmed and chopped
- 1 large apple, quartered, cored and chopped
- 1kilograms white washed potatoes, peeled, quartered (to serve)
- 1/2teaspoons allspice
- 1/4teaspoons chilli flakes
- 1/2teaspoons ground cloves
- 25grams ginger ground
- 1 cup white wine vinegar
- 1tablespoons olive oil
- 1tablespoons olive oil (extra)
- 1 pinch sea salt flakes
- 375grams raisins
- 1kilograms boneless pork leg roast
Nutrition per serving
5670kJ / 1360Cal
5670 Kilojoules or 1360 Calories
65% of daily energy intake*
Protein
43.0grams
Fat
18.7grams
Carbs
238grams
Sugars
217grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 180°C.
Step 2 of 7
Rub oil over pork and sprinkle with sea salt flakes. Place into a roasting pan and roast for 1 hour 30 minutes or until cooked through, adding potatoes to pan for the last hour of pork cooking time.
Step 3 of 7
To test if pork is cooked, insert a skewer into the centre of meat. If juices run clear then meat is cooked. If juices are pink, cook for a little longer.
Step 4 of 7
Serve with chutney and vegetables.
Step 5 of 7
Meanwhile, to prepare chutney, heat oil in a saucepan over medium heat.
Step 6 of 7
Add onion and cook for 3-4 minutes or until soft. Add rhubarb, apple, raisins, sugar, ginger, allspice, cloves, chilli flakes and vinegar. Stir until sugar has dissolved and mixture comes to boil. Reduce heat to medium-low and simmer for 30 minutes or until rhubarb is pulpy and mixture is thick. Cool.
Step 7 of 7
Spoon into clean jars and refrigerate for up to 10 days.
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