Roast Leg of Pork with Pears & Parsnips

clock 20 minutes + 3 hours 15 minutes bowl Serves 8-10

Ingredients

  • 2.5kg pork leg roast, bone in, rind on
  • 2 Tbsp olive oil
  • 1 Tbsp sea salt
  • 2 small red onions, quartered
  • 2 medium parsnips, quartered
  • 4 small firm pears, quartered, cored
  • 8 garlic cloves, unpeeled
  • 1/4 cup firmly packed brown sugar
  • 2 Tbsp olive oil, extra
  • Salt and pepper, to taste
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Method

  • 1. Preheat oven to 220°C (200°C fan-forced).

  • 2. Score pork rind with a sharp knife; rub with oil then salt. Place pork in a large shallow baking dish. Roast, uncovered, 20 minutes.

  • 3. Reduce oven to 180°C (160°C fan-forced); roast pork, uncovered, for a further 2 hours.

  • 4. Meanwhile, combine remaining ingredients in a large bowl. Place, as a single layer, on an oven tray. Roast, uncovered, for the last 45 minutes of pork roasting time or until tender. Season to taste.

  • 5. Remove pork from oven and cover loosely with foil; stand for 10 minutes before slicing.

  • 6. Serve with roast vegetables and pears on the side.

  • PER SERVE • Energy 2588Kj • Protein 50g • Total Fat 37g • Saturated Fat 13g • Carbohydrates 19g • Sugars 16g • Sodium 813mg

  • Method

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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