This Spiced roast pork recipe is a dinner party must. Served with creamy slaw and a sweet cherry sauce, it will leave your mouth watering.
Serves66
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes, (+ 15 mins resting time)
(+ 15 mins resting time)
Ingredients
2kg Coles Australian Pork Leg Bone In
1 tbsp sea salt
2 tsp Chinese five spice
½ tsp cinnamon
Cherry sauce
2 tsp olive oil
1 shallot, finely chopped
1½ cups (185g) fresh or frozen pitted cherries
¼ cup (60ml) chicken stock
3 tsp red wine vinegar
2 tsp brown sugar
1 tbsp cherry jam
Coleslaw
200g pkt Coles Kitchen Beetroot Slaw
¼ cup whole egg mayonnaise
2 tbs sour cream
2 tsp lemon juice
¼ cup coriander leaves
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 230°C. Pat pork rind dry with paper towel. Combine salt, five spice and cinnamon in a small bowl. Sprinkle the salt mixture over the pork and massage it over the rind and into the cuts. Place pork on a rack in a baking tray and roast for 30 mins or until the rind begins to blister. Reduce oven temperature to 200°C and roast for a further 1 hour 15 mins or until pork is cooked to your liking. Rest pork, covered, for 15 mins.
Step 2
Meanwhile, heat oil in a saucepan over medium-low heat. Add shallot and cook for 2-3 mins or until softened. Add cherries, stock, vinegar, sugar and jam. Bring to the boil. Reduce heat to low and simmer for 10 mins or until sauce thickens and reduces slightly. Transfer to a bowl. Set aside to cool.
Step 3
To make the coleslaw, place beetroot slaw in a bowl. Combine mayonnaise, sour cream and lemon juice in a small jug. Season. Add to slaw along with the coriander leaves and toss to combine. Slice pork and serve with cherry sauce and slaw.
