Coated with a ginger, lemongrass and chilli glaze, this flavourful pork is a must-try. Top it with sliced red chilli for an extra kick.
Serves66
Cook time2 hr 15 mins2 hour 15 minutes
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1 tbs finely chopped lemongrass or lemongrass paste
1 tbs finely grated ginger
1 tbs brown sugar
1 tbs rice wine vinegar
1 tsp Coles Crushed Chilli or chilli paste
1 tsp sesame oil
2kg Coles Australian Pork Leg Roast Boneless
2 brown onions, cut into wedges
200g shiitake mushrooms
200g brown mushrooms
200g cup mushrooms, halved
1 bunch pak choy, halved
Coriander leaves, to serve
Thinly sliced spring onion, to serve
Thinly sliced long red chilli, to serve (optional)
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 250°C. Place the lemongrass, ginger, sugar, vinegar, crushed chilli or chilli paste and oil in a food processor and process until well combined.
Step 2
Pat the pork dry with paper towel. Place pork in a roasting pan and rub with the lemongrass mixture. Roast for 35-40 mins or until the skin is crisp and crackling. Reduce oven to 150°C. Roast for 50 mins. Add onion to the pan. Roast for 40 mins, adding mushroom to the pan for the last 30 mins of cooking. Add pak choy to the pan and roast for a further 5 mins or until the pak choy is tender and the pork is just cooked through. Loosely cover with foil and set aside for 15 mins to rest.
Step 3
Toss vegetables in the pan juices to coat. Sprinkle the pork with coriander, spring onion and chilli, if using, and cut into slices to serve.
