This Crispy Boneless Pork Leg Roast recipe with creamy butternut pumpkin is a real crowd pleaser. Paired with a lentil and feta salad, This is a Craig Cook recipe your friends and family will love.
Serves 8
1.80kg pork leg roast boneless
1/3 cup extra virgin olive oil
2 tsp sea salt flakes
1 1/2 tsp fennel seeds, lightly crushed
1/2 tsp dried chilli flakes
2 tbs apple cider vinegar
1 tbs honey
2 tsp wholegrain mustard
1kg butternut pumpkin, unpeeled, cut lengthways into 16 wedges, deseeded
400g canned lentils, rinsed, drained
100g feta, crumbled
60g baby rocket leaves
Step 1
Preheat your oven to 240°C (220°C fan-forced). Place the pork in a large baking dish and pat the rind dry with paper towels. Rub the rind with 1 tablespoon of oil, then sprinkle it with salt flakes, fennel seeds, and chilli. Season with pepper. Bake for 1 hour, or until the rind is golden and crisp.
Step 2
In the meantime, whisk together vinegar, honey, mustard, and the remaining oil in a large bowl. Season to taste.
Step 3
Lower the oven temperature to 200°C (180°C fan-forced). Line two baking trays with baking paper. Arrange the pumpkin in a single layer on the trays and drizzle with 2 tablespoons of the honey mixture. Bake the pork and pumpkin for an additional 45 minutes, or until the pumpkin is tender and the pork is cooked through.
Step 4
Meanwhile, add lentils, feta, and rocket to the remaining honey mixture, tossing to combine. Season with pepper.
Step 5
Serve the sliced pork with the roasted pumpkin and a fresh rocket salad. Enjoy this delicious, wholesome meal, crafted by Craig Cook, the Natural Butcher!