Pork leg roast with cabbage and apple salad, baby chat potatoes and gravy

Cooking Meat Pork leg roast with cabbage and apple salad, baby chat potatoes and gravy

Treat your guests with this succulent pork leg and crunchy cabbage and apple salad.

Lables: Fish free Lactose free Shellfish free Wheat free
  1. Preheat oven to 230C.
  2. 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.
  3. 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.
  4. 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.
  5. Serve sliced roast pork with potatoes and cabbage salad.

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3kg Coles Pork leg roast
2 1/2 tbsp olive oil
1 tbsp fennel seeds, lightly crushed
1 1/2 tbsp sea salt
750g baby Carisma potatoes, halved
1/4 small green cabbage, finely shredded
1/4 small red cabbage, finely shredded
2 pink lady apples, cored, quartered, thinly sliced
1/3 cup flat-leaf parsley, coarsely chopped
35g walnuts, toasted, coarsely chopped
150g whole egg mayonnaise
60ml lemon juice
2 x 165g packets Gravox Roast chicken with herbs gravy

Adv

Autors
Preparation time
20
Cooking time
2:20
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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