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Roast leg of pork with fennel and rosemary salt

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Covered in a tasty rosemary salt, this Roast pork leg recipe is a great lunch or dinner option. Simply serve with fennel and gravy and enjoy!

  • Serves8
  • Cook time1 hour
  • Prep time20 minutes, (+ 20 mins resting time)
Roast leg of pork with fennel and rosemary salt

Ingredients

  • 2.5kg Coles Australian Pork Leg Roast, bone in
  • ¼ cup (60ml) olive oil
  • 1 tbs sea salt
  • 2 tsp fennel seeds
  • 1 tbs rosemary leaves
  • 4 medium parsnips, peeled, quartered lengthways
  • 2 baby fennel, trimmed, quartered lengthways, fronds reserved
  • 1 bunch baby Dutch carrots, trimmed, scrubbed
  • 1 bunch baby beetroot, trimmed, scrubbed
  • 6 garlic cloves, unpeeled
  • Salt and pepper
  • 4 sprigs rosemary, extra
  • 2 tbs plain flour
  • 2 cups (500ml) chicken stock
  • ⅓ cup (80ml) white wine

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. Using a sharp knife, score the pork rind at 1 cm intervals, cutting down to the meat but not through it.

  2. Step 2

    Place pork, rind-side up, on a rack in a roasting pan. Drizzle with 1 tbsp of the oil. Place salt, fennel seeds and rosemary leaves in a mortar and pestle and lightly crush. Massage the salt mixture over the entire pork leg and into the scored rind. Roast pork for 45 minutes or until rind crackles and blisters. Reduce heat to 180°C. Roast for a further 1½ hours or until pork is just cooked through. Transfer pork to a plate, cover with foil and set aside to rest for 20 mins. Reserve pan juices.

  3. Step 3

    Meanwhile, place parsnip, fennel, carrots, beetroot and garlic on a large baking tray. Drizzle with remaining oil and toss to coat. Season with salt and pepper. Add rosemary sprigs. Roast for 1 hour or until tender and cooked through.

  4. Step 4

    Squeeze 3 cloves of garlic from their skins and finely chop. Place 1/3 cup (80ml) of pan juices in a saucepan, skimming off any fat. Bring to the boil, reduce heat to low and stir in the flour. Cook for 1-2 mins, stirring constantly. Gradually whisk in chicken stock and white wine. Stir in the chopped garlic. Bring to the boil. Reduce heat and simmer for 5 minutes or until thickened slightly. Season with salt and pepper. Strain gravy into a serving jug and keep warm.

  5. Step 5

    Thinly slice the pork. Divide pork and vegetables among serving plates. Serve with the gravy and fennel fronds.