Liz McClarnon's roast leg of pork recipe
I was never very confident in the kitchen but Celebrity Masterchef showed me just how easy it can be to make great tasting meals. Pork is definitely one of my favourite ingredients, especially when it comes to a traditional roast like this.
Notes
This recipe is for a leg joint (1.5lbs/0.7kg) and serves 4. However, a larger joint may be used if catering for more people (or a smaller joint for less people). It is suggested to allow 4-6oz/115-170g of raw meat per person. To cook, allow about 30 minutes per 1lb/0.5kg of meat, plus 30 mins.
Ingredients
- 1 Lean pork leg joint, boned
- 2 tbsp Olive oil
- 1 pinch Salt
- 4 Medium onions
- 1 tsp Butter
- 2 Large sprigs of fresh sage, roughly chopped
- 450 g Premium pork and apple sausages, slit skins and remove meat
- 1 handful Sage leaves
- 1 Lean pork leg joint, boned
- 2 tbsp Olive oil
- 1 pinch Salt
- 4 Medium onions
- 1 tsp Butter
- 2 Large sprigs of fresh sage, roughly chopped
- 15.9 oz Premium pork and apple sausages, slit skins and remove meat
- 1 handful Sage leaves
- 1 Lean pork leg joint, boned
- 2 tbsp Olive oil
- 1 pinch Salt
- 4 Medium onions
- 1 tsp Butter
- 2 Large sprigs of fresh sage, roughly chopped
- 15.9 oz Premium pork and apple sausages, slit skins and remove meat
- 1 handful Sage leaves
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 75 mins
- Serves: 4
Step-by-step
- Preheat oven to 180°C/350°F/gas mark 4-5.
- Take the joint and calculate the cooking time using timing above. Dry the rind and score deeply using a sharp knife. Brush with olive oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in a pre-heated oven for the calculated time (no basting or covering or you will have soft `crackling').
- Cut the onions in half horizontally and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion. In a pan, heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the sage and sausage meat and combine together.
- Take a handful of mixture and stuff into onion shells. 40-50 minutes before the joint has finished cooking prop up the onion shells around the joint, drizzle with a little olive oil and cook until onion is soft and fully golden and the joint juices run clear. Once cooked allow the joint to stand for 10 minutes before carving, allowing the juices to settle.
- Serve pork sliced with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
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More recipes by Liz McClarnon
Recipe courtesy of lovepork.co.uk
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