Curtis Stone’s slow roasted pork leg with crackling and smoky salsa
April 25, 2019
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For the perfect crackling, air-dry the pork in the fridge up to 2 days before cooking.
INGREDIENTS
1 Coles Australian Pork Leg Roast Bone In (about 3kg), rind on
1 tablespoon salt
6 truss tomatoes (about 850g)
2 long red chillies
4 spring onions, trimmed
1 tablespoon olive oil
2 garlic cloves
1 cup fresh coriander leaves and tender stems
1 lemon, juiced
24 small corn or flour tortillas, warmed (see notes)
2 cups finely shredded green cabbage
3 radishes, thinly sliced
2 avocados, pitted, peeled, thinly sliced
METHOD
1 Coles Australian Pork Leg Roast Bone In (about 3kg), rind on
1 tablespoon salt
6 truss tomatoes (about 850g)
2 long red chillies
4 spring onions, trimmed
1 tablespoon olive oil
2 garlic cloves
1 lemon, juiced
24 small corn or flour tortillas, warmed (see notes)
2 cups finely shredded green cabbage
3 radishes, thinly sliced
2 avocados, pitted, peeled, thinly sliced
METHOD
- To prepare the pork, at least one night before cooking, using a sharp knife or box cutter, gently deepen scoring on rind and extend existing scoring so that all of the rind is scored. Be sure to cut all the way through rind and fat until you reach meat (don’t cut through meat). Refrigerate pork, uncovered, for at least 12 hours and up to 2 days. Let stand at room temperature for 1 hour before cooking.
- Preheat oven to 250C (230C fan-forced). Rub salt into scored rind. Season cut side of pork with salt and place pork on a rack set in a roasting pan.
- Roast pork for 30 mins or until rind is crisp and golden. Reduce oven temperature to 160C (140C fan-forced) and roast for 21/2 hours or until an instant-read thermometer inserted into centre of pork registers 65C. Transfer pork to carving board to rest for 20 mins.
- Meanwhile, prepare a covered barbecue for high heat. On a large baking tray, toss tomatoes, chillies and spring onions with oil and season with salt. Lightly oil barbecue grates, place vegetables on barbecue and close lid. Cook vegetables, turning only once, for 8 mins each side for tomatoes, 6 mins each side for chillies and 3 mins each side for spring onions or until blackened as much as possible (don’t worry if tomatoes break open and begin to fall apart – it’s a sign that they’re cooked through). Using tongs, transfer vegetables to baking tray and cool slightly. Trim stems from chillies and remove seeds, if desired (don’t remove charred skin).
- In a blender, combine blackened vegetables, garlic, coriander and 2 tablespoons lemon juice and blend until mostly pureed but still chunky. Season salsa with salt.
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