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Fork-tender pork leg roast with caramelised plum vinaigrette

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Just look at that golden crackling goodness. Bring your entertaining menu to the next level with this fork-tender pork leg roast recipe. Juicy, delicous and simple to make, it’s a winner for all.

  • Serves8
  • Cook time5 hour
  • Prep time10 minutes, (+ 12 hours drying & 20 mins resting time)
Fork tender pork leg roast with caranelised plum vinaigrette

Ingredients

  • 1 Coles Australian Pork Leg Roast (about 2.5kg), rind on and bone in
  • 1 tbs sea salt flakes, plus ½ tsp extra
  • 1/3 cup (80ml) olive oil, divided
  • 5 red plums, pitted, cut into wedges
  • 1/2 cup (125ml) red wine vinegar
  • 1/4 cup (60ml) golden syrup
  • 1/2 tsp freshly ground black pepper

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    The night before cooking, prepare the pork rind. Using a sharp knife or box cutter, gently deepen the scoring on the pork rind to cut all the way through the rind and fat until you reach the meat (do not cut through the meat). Refrigerate the pork, uncovered, for at least 12 hours and up to 2 days. Allow to stand at room temperature for 1 hour before cooking.
  2. Step 2

    Place a rack in the centre of oven and preheat to 250°C (230°C fan-forced). Rub 1 tbs of sea salt flakes all over pork skin, working it into the score marks. Season remaining pork leg. Place on a resting rack set on a large heavy rimmed baking tray. Cover the exposed meat of the pork leg with foil.
  3. Step 3

    Roast the pork for 30 mins. Remove foil and reduce the oven temperature to 140°C (120°C fan-forced). Continue roasting the pork for about 4 1/2 hours or until a meat thermometer inserted into the centre of the pork registers 90°C. Transfer the pork to a carving board to rest for 20 mins.

  4. Step 4

    Meanwhile, heat 1 tbs of oil in a large heavy frying pan over medium-high heat. Add the plums and cook, stirring frequently, for about 5 mins or until softened and browned in spots. Stir in the vinegar and golden syrup and simmer for about 3 mins or until the liquid has reduced by about one-fourth. Remove from the heat and stir in the remaining 3 tbs of oil, ½ tsp of freshly ground black pepper and 1/2 tsp of sea salt flakes.

  5. Step 5

    Remove the crackling from the pork and cut into pieces. Using a carving fork as an aid, tear large pieces of meat from the roast (the meat should “pull” apart easily). Divide the meat among plates and serve with pieces of crackling and the plum vinaigrette.

    Fork-tender pork leg roast with caramelised plum vinaigrette

    Fork-tender pork leg roast with caramelised plum vinaigrette
    • Serves8
    • Cook time5 hour
    • Prep time10 minutes, (+ 12 hours drying & 20 mins resting time)
    Ingredients
    • 1 Coles Australian Pork Leg Roast (about 2.5kg), rind on and bone in
    • 1 tbs sea salt flakes, plus ½ tsp extra
    • 1/3 cup (80ml) olive oil, divided
    • 5 red plums, pitted, cut into wedges
    • 1/2 cup (125ml) red wine vinegar
    • 1/4 cup (60ml) golden syrup
    • 1/2 tsp freshly ground black pepper
      Description

      Just look at that golden crackling goodness. Bring your entertaining menu to the next level with this fork-tender pork leg roast recipe. Juicy, delicous and simple to make, it’s a winner for all.

      Method
      1. Step 1

        The night before cooking, prepare the pork rind. Using a sharp knife or box cutter, gently deepen the scoring on the pork rind to cut all the way through the rind and fat until you reach the meat (do not cut through the meat). Refrigerate the pork, uncovered, for at least 12 hours and up to 2 days. Allow to stand at room temperature for 1 hour before cooking.
      2. Step 2

        Place a rack in the centre of oven and preheat to 250°C (230°C fan-forced). Rub 1 tbs of sea salt flakes all over pork skin, working it into the score marks. Season remaining pork leg. Place on a resting rack set on a large heavy rimmed baking tray. Cover the exposed meat of the pork leg with foil.
      3. Step 3

        Roast the pork for 30 mins. Remove foil and reduce the oven temperature to 140°C (120°C fan-forced). Continue roasting the pork for about 4 1/2 hours or until a meat thermometer inserted into the centre of the pork registers 90°C. Transfer the pork to a carving board to rest for 20 mins.

      4. Step 4

        Meanwhile, heat 1 tbs of oil in a large heavy frying pan over medium-high heat. Add the plums and cook, stirring frequently, for about 5 mins or until softened and browned in spots. Stir in the vinegar and golden syrup and simmer for about 3 mins or until the liquid has reduced by about one-fourth. Remove from the heat and stir in the remaining 3 tbs of oil, ½ tsp of freshly ground black pepper and 1/2 tsp of sea salt flakes.

      5. Step 5

        Remove the crackling from the pork and cut into pieces. Using a carving fork as an aid, tear large pieces of meat from the roast (the meat should “pull” apart easily). Divide the meat among plates and serve with pieces of crackling and the plum vinaigrette.