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Lemon and parmesan pork

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Succulent, juicy meat and crunchy crackling is what roast dinner dreams are made of. Give this Sunday's pork a flavour facelift with lemon and parmesan.

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes, (+ 15 mins resting time)
Lemon and parmesan pork

Ingredients

  • 40g butter
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (75g) fresh breadcrumbs (made from day-old bread)
  • 1/3 cup (25g) finely grated parmesan
  • 1 lemon, zested, cut into wedges
  • 1/4 cup chopped flat-leaf parsley
  • 1 tbsp drained capers, chopped
  • 1.8kg Coles Australian Pork Leg Roast Boneless
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 1 garlic bulb, halved
  • 1kg baby potatoes
  • Steamed broccolini, to serve
  • Traditional gravy, to serve

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

  1. Step 1

    Preheat oven to 230°C. Heat the butter in a small frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Transfer to a bowl. Add the breadcrumbs, lemon zest, parmesan, parsley and capers. Stir to combine. Season.

  2. Step 2

    Place the pork, rind-side up, on a clean work surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the centre of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll up the pork to enclose the filling. Use kitchen string to tie the pork at 3cm intervals to secure. Place, rind-side up, in a large roasting pan. Drizzle with half the oil. Sprinkle with salt. Rub the salt over the rind and into the cuts. Roast for 30 mins or until rind begins to crackle.

  3. Step 3

    Reduce oven to 180°C. Roast for a further 30 mins. Arrange the potato, halved garlic and lemon wedges around the pork. Drizzle with remaining oil. Roast for 1 hour or until pork is just cooked through. Transfer the pork and vegetable mixture to a serving platter. Set aside, covered, for 15 mins to rest.

  4. Step 4

    Thickly slice the pork. Serve with the potato mixture, broccolini and gravy.