Roast pork leg with warm herbed potato salad
A tender, succulent pork roast is the perfect Easter centrepiece. Try this recipe with a warm herbed potato salad for the ultimate main.
Note: + 15 mins resting time
- 2kg Coles Australian Pork Leg Roast Boneless
- 1kg Mayan gold or kipfler potatoes, peeled, cut into 4cm pieces
- 1/2 cup (125ml) extra virgin olive oil
- 1/3 cup finely chopped flat-leaf parsley
- 1/4 cup (40g) finely chopped cornichons
- 2 tbs finely chopped shallots
- 1 tbs Dijon mustard
- 1 tbs finely chopped dill
- 1 tbs finely chopped garlic
- 1 lemon, rind finely grated, juiced
Position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (don’t cut through meat). Season pork generously with salt.
Place the pork in a roasting pan. Roast for 1 hour 10 mins or until an instant-read thermometer inserted into the centre of the pork registers 50°C. Remove the pork from the pan and pour off accumulated fat from the pan.
Increase the oven to 250°C (230°C fan-forced). Return the pork to the pan. Roast for 35-40 mins or until the skin is crisp and crackling and the internal temperature is 60°C. Transfer the pork to a carving board and set aside for 15 mins to rest.
Meanwhile, place the potatoes in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer potatoes for 8-10 mins or until just tender. Drain and cool slightly.
In a large bowl, combine oil, parsley, cornichons, shallots, mustard, dill, garlic, lemon rind and 2 tbs lemon juice. Add the potatoes. Toss to combine. Season.
Using a serrated knife, cut the pork into 2cm-thick slices. Serve with the potato salad.
How to roast pork
For the perfect combo of tender, juicy meat and crunchy crackling, slow-roast the pork until almost cooked and the rind is dry, then finish at a high temperature to ‘puff’ the rind.