Preparation time is 25minutes
Cook time is 1hours 20minutes
Total time is 1hours 45minutes
Serve is for 6 people
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Difficulty level: 4 out of 4
15 Ingredients
Number of servings
6
Mulled Cherries
- 1/2 cup red wine
- 1 cinnamon stick
- 300grams fresh cherries, pitted
- 1tablespoons red wine vinegar
- 1 orange, 3 strips of zest removed with a peeler
- 3 sage leaves
- 2tablespoons brown sugar
- 1/2teaspoons chilli flakes
- 3teaspoons fennel seeds
- 1 orange, zested
- baby rocket leaves
- 2tablespoons olive oil
- 2tablespoons sage leaves
- 2 garlic cloves
- 2kilograms boneless roast pork leg
Method
Step 1 of 8
Untie pork and, using a sharp knife, remove the rind. Score rind at 1.5cm intervals. Pat dry with paper towel and refrigerate overnight to dry out.
Step 2 of 8
Unroll pork. Place into a shallow dish.
Step 3 of 8
Place sage, garlic, fennel seeds, chilli flakes, zest, 1 tbs salt flakes and 1/2 tsp ground black pepper into a mortar and pestle and pound until a smooth paste forms. Stir in orange juice and oil.
Step 4 of 8
Spread paste all over pork, re-roll firmly and tie with kitchen twine every 4cm. Refrigerate overnight with rind.
Step 5 of 8
Preheat oven to 240°C. Place wire rack into a large, baking paper-lined roasting pan.
Step 6 of 8
Place pork onto rack with rind alongside. Bake for 1 hour 20 minutes or until meat is cooked through and crackling is crisp. Set aside to rest for 15 minutes.
Step 7 of 8
Meanwhile, to make the mulled cherries, place all the ingredients into a saucepan and season. Bring to the boil over high heat. Reduce heat to low and simmer for 3 minutes or until cherries are just tender. Cool.
Step 8 of 8
Slice pork and arrange on a platter with baby rocket. Spoon over mulled cherries. Cut crackling into pieces and serve with pork.
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