Curtis Stone's roast pork with cauliflower salad
Give classic roast pork and crackling the Curtis Stone treatment by serving it with a salad of grilled cauliflower, pomegranate seeds and toasted almonds.
Serves
10
Prep
20m
Note: + 25 mins resting time
Cooking
1h 50m
Ingredients
- 2.5kg Coles Australian Pork Boneless Leg Roast
- 2 medium heads cauliflower
- 4 spring onions, white and green parts divided, thinly sliced
- 60g butter (optional)
- 2 tbs extra virgin olive oil
- 1 cup each flat-leaf parsley and mint leaves
- ½ cup (80g) pomegranate seeds
- ½ cup (80g) natural almonds, toasted, coarsely chopped
- 1 lemon, juiced
Method
STEP 1
Position a rack in centre of oven. Preheat to 200°C (180°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (don’t cut through the meat). Place in a roasting pan. Season generously with salt. Roast for 1 hour 10 mins or until an instant-read thermometer inserted into centre reads 45°C.
STEP 2
Increase oven temperature to 240°C (220°C fan-forced). Roast pork for a further 30 mins (about 20 mins per 500g total cooking time) or until pork skin is crisp and crackling and an instant-read thermometer inserted into the centre of pork reads 60°C. Transfer pork to a carving board and rest for 25 mins. Reserve pan juices and keep warm.
STEP 3
Meanwhile, remove and reserve smaller light green leaves from cauliflower (discard thick green leaves). Cut cauliflower heads in half. Cut small florets (about 2cm) from core. Reserve florets in a large bowl with cauliflower leaves and white parts of spring onions.
STEP 4
Cut cauliflower cores into 2cm pieces. Place in a saucepan with butter, if using, ¾ cup (185ml) water and 1 tsp sea salt flakes. Cover and cook over medium heat, stirring occasionally, for 18-20 mins or until cauliflower is tender. Set aside to cool slightly. Transfer cauliflower mixture to a blender and blend until smooth. Season with salt. Keep warm.
STEP 5
While pork rests, preheat grill, setting rack 14cm from heating element. Toss reserved cauliflower mixture with the oil and spread evenly over a baking tray. Sprinkle with salt. Cook under grill for 10 mins or until just tender.
STEP 6
Transfer grilled cauliflower mixture to a large bowl. Add parsley, mint, pomegranate seeds, almonds, 2 tbs lemon juice and green parts of spring onions. Toss to combine. Season with salt, pepper and more lemon juice, if needed. Spread cauliflower puree over a serving platter and top with cauliflower salad.
STEP 7
Carve pork and serve with reserved pan juices and cauliflower salad.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
