Preparation time is 25minutes
Cook time is 2hours
Total time is 2hours 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1tablespoons sea salt flakes
- 2teaspoons fennel seeds
- 1/4teaspoons black peppercorns
- 2kilograms pork leg roast boneless
- 2/3 cup extra virgin olive oil
- 1/2 bunch continental parsley, leaves picked
- 1/2 bunch mint, leaves picked
- 1/2 bunch basil, leaves picked
- 2tablespoons red wine vinegar
- 2tablespoons drained capers
- 4 drained anchovy fillets
- 2 garlic cloves
- 410grams pickled beetroot & ginger sauerkraut (to serve)
Description
Golden pork crackling, homemade herb salsa verde and vibrant beetroot and ginger sauerkraut will set this pork roast apart from the rest.
Method
Step 1 of 5
Preheat oven to 240°C/220°C fan-forced. Line a large roasting pan with baking paper. Using mortar and pestle, crush salt, fennel seeds and peppercorns.
Step 2 of 5
Untie pork and pat dry with paper towels. Using a small, sharp knife, score rind diagonally at 5mm intervals, ensuring not to cut all the way through to meat. Re-tie pork with unwaxed kitchen string. Rub 2 tbs oil over rind, then rub with salt mixture. Place in pan.
Step 3 of 5
Roast pork for 1 hour or until crackling is golden and blistered. Reduce oven to 180°C/160°C fan-forced. Roast for 1 hour or until pork is cooked through and crackling is crisp. Set aside to rest for 20 minutes.
Step 4 of 5
Meanwhile, place herbs, vinegar, capers, anchovies and garlic in a food processor and process until almost smooth. Gradually add remaining oil and process until combined. Season.
Step 5 of 5
Drizzle pork with a little salsa verde, and serve with sauerkraut and remaining salsa verde.
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