Treat your guests with this succulent pork leg and crunchy cabbage and apple salad.
- Preheat oven to 230C.
- Use a small sharp knife to score rind of pork. Drizzle skin with 1 tablespoon oil, sprinkle with fennel seeds and salt, pressing into skin. Place pork on a rack in a baking dish. Cook for 40 minutes. Reduce heat to 200C and cook for another 1 hour and 30 minutes or until cooked through. Cover pork loosely with foil and rest for 15 minutes before carving.
- Meanwhile, place potatoes in a large baking pan, drizzle with remaining oil and toss to coat. Season. Bake in oven with pork for 1 hour, turning once, or until golden.
- To make salad, combine cabbage, apple, parsley and walnuts in a large bowl. Season. Whisk mayonnaise and lemon juice in a small bowl until combined. Season. Drizzle over salad.
- Serve sliced roast pork with potatoes and cabbage salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set