Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Roast Pork Leg with Fennel, Pear & Sage
Courtesy of Scottsdale Pork
Serves: 6–8
Prep time: 15 mins
Cook time: 2–2.5 hours (plus resting)
Ingredients:
1.5-2kg Scottsdale Pork Boneless Leg Roast
Pinch of sea salt and cracked black pepper
1 tablespoon olive oil
2 large fennel bulbs, tops removed and cut into thick wedges
6 ripe but firm pears, halved
6 fresh sage leaves (plus extra for garnish)
1 tablespoon maple syrup or honey
1 tablespoon red wine vinegar
2 tablespoons olive oil
Sea salt and cracked black pepper
Method:
1. Preheat an oven to 230°C (fan-forced 210°C).
2. Pat the pork rind completely dry with a paper towel.
3. Rub the pork all over with olive oil and then sprinkle generously with sea salt and cracked black pepper, massaging into the pre-scored cuts.
4. Place the pork into a large stone roasting dish or onto a wire rack over a large roasting tray.
5. Roast at 230°C for 25-30 minutes, or until the skin starts to blister.
6. Reduce the oven temperature down to 160°C.
7. Arrange the fennel, pears and sage around the pork.
8. Combine the maple syrup, red wine vinegar, olive oil, salt and pepper together in a small bowl or jug and drizzle over the pear and fennel.
9. Roast the pork for 1.5 - 2 hours, basting occasionally, until pork is tender and internal temperature reaches 70°C.
10. Remove the pork from the tray, cover loosely with foil, and rest for 15–20 minutes.
11. Slice the pork, serving with crackling shards, roasted fennel and pears, and any leftover pan juices.
12. Garnish with extra fresh sage leaves.
