Recipes

Pot Roasted Pork with crispy crackling

Method

Preheat the oven to 150 degrees.

Finely chop the leek, add olive oil to a pan, and cook until soft but not browned. Slice the fennel and onion into thin slices. Peel and chop the garlic and add to the fennel and onion. Set aside.

Remove from the heat and add the cinnamon, walnuts, breadcrumbs, dried apricots and half of the vinegar. Mix well and season.

Cut a slice into the underside of the pork leg and fill with the stuffing mix. Using string, tie the pork leg so the stuffing is inside the pork joint.

Add 2 tbsp olive oil to a large pan and heat. Cook the fennel, onion and garlic for 5 minutes until soft but not browned. Remove from the pan and place in an oven-proof dish. Add the pork to the hot pan, fat side down, in the oil and seal so the skin is brown. Turn over and brown the other side.

When browned, place the pork on top of the fennel and onions in the oven-proof dish. Pour the remaining vinegar and vegetable stock into the oven-proof dish, and cover with a lid. Cook at 150oC for 2 hours.

Remove the lid from the oven-proof dish and sprinkle sea salt over the pork skin. Place the dish back in the oven, without the lid and increase the temperature to 200 C. After 30 minutes, remove from the oven and allow to rest for 10 minutes.

Serve the pork on a bed of fennel, onion and garlic with buttery mashed potatoes and steamed greens!