Liz McClarnon's roast leg of pork recipe

1. 1

   Preheat oven to Gas 4-5, 180C, 350F.

2. 2

   Take the joint and calculate the cooking time using timing above.

3. 3

   Dry the rind and score deeply using a sharp knife.

4. 4

   Brush with olive oil and sprinkle with salt.

5. 5

   Place on a rack in a roasting tin and open roast in a pre-heated oven for the calculated time (no basting or covering or you will have soft `crackling').

6. 6

   Cut the onions in half horizontally and using a spoon scoop out some of the layers leaving 2-3 in the shell.

7. 7

   Roughly chop the removed onion.

8. 8

   In a pan, heat butter and lightly fry onion.

9. 9

   Remove from heat and allow to cool slightly.

10. 10

    Add the sage and sausage meat and combine together.

11. 11

    Take a handful of mixture and stuff into onion shells.

12. 12

    40-50 minutes before the joint has finished cooking prop up the onion shells around the joint, drizzle with a little olive oil and cook until onion is soft and fully golden and the joint juices run clear.

13. 13

    Once cooked allow the joint to stand for 10 minutes before carving, allowing the juices to settle.

14. 14

    Serve pork sliced with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.