For the perfect Sunday dinner try Curtis Stones rosemary roasted pork served with sweet potatoes and shallots.
- To roast the pork: Using a sharp knife or box cutter, gently score the pork skin against the grain of the meat. Then cut all the way through the skin and fat until you reach the meat (do not cut through the meat). Keep in mind the more scores you make the crispier the crackling. Place the pork into a large roasting pan. Refrigerate uncovered for 12 hours. Let stand at room temperature 1 hour before roasting.
- Place the oven rack in the bottom third of the oven and preheat the oven to 250C ( if you have a fan forced oven, turn to fan oven). Rub 2 teaspoons of oil and 1 tablespoon of sea salt flakes all over the pork skin, working it into the scored marks. Season the remaining pork leg generously with salt. Roast the pork for 30 minutes. Reduce the oven temperature to 180C (160C fan-forced), return the pork to the oven and roast for 1 1/2 hours. Take the pan from the oven and carefully drain off most of the rendered fat. Add the garlic, shallots and rosemary around the pork, and turn to coat in the remaining fat. Roast for 1 hour, or until a meat thermometer inserted into the centre of the pork registers 70C. Transfer the pork to a carving board and let it rest for 25 to 30 minutes. Using a slotted spoon, transfer the roasted garlic, shallots and rosemary to a large bowl.
- Meanwhile, to cook the sweet potatoes: Thirty minutes before the pork is done (when its internal temperature registers about 60C), place a heavy large baking tray into the oven next to the roasting pan for at least 10 minutes to preheat. In a large bowl, toss the sweet potatoes with the remaining 1 tablespoon oil and season with salt. Transfer the sweet potatoes to the preheated baking tray, spacing them evenly apart. Roast the sweet potatoes, turning occasionally, for about 1 hour, or until they are caramelised and tender. Transfer the sweet potatoes to the bowl of the garlic, shallots and rosemary and toss to combine.
- To serve: Using a serrated knife, thinly slice the pork and crackling and arrange the slices and pieces of the crackling on plates. Serve with the roasted sweet potato mixture, squeezing the roasted garlic out of the skins.
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