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Rosemary Crusted Pork Leg Roast Recipe with Potatoes and Shallots | Curtis Stone

Curtis Stone prepares a traditional, slow cooked Pork Leg Roast with crispy crackling.

Rosemary Crusted Pork Leg Roast Recipe with Potatoes & Shallots | Curtis Stone

Serving: 8 | Prep: 20 hours | Cooking: 90 hours

Pork Leg Roast 1.5 kg
Potatoes 1.5 kg halved
Rosemary 6 sprigs
Shallots 8 0 halved
Garlic 4 cloves sliced
Smoked Paprika 1 teaspoon
Salt 1 tablespoon
Olive Oil 0 0

1 . Preheat the oven to 200˚C

2 . Place rosemary in a roasting pan and drizzle with oil
3 . Cook in the oven for 10 minutes until dry and crispy.
4 . Remove and cool.
5 . Remove the leaves from stem and pound in a mortar and pestle or food processor with the tablespoon of salt.
6 . Score the pork leg and rub the rosemary salt into the skin
7 . Place the pork leg on a rack in large roasting tray, skin side up.
8 . Cook in oven for 20 minutes to crisp the skin and then reduce the temperature to 180°C
9 . Halve the potatoes and toss with the shallots, garlic, paprika, olive oil and a pinch of salt and pepper.
10 . When you have approximately 45 minutes remaining for the pork leg add the roast potatoes to the oven.
11 . The pork will be ready when the internal temperature is 55°C (20-25 minutes per 500g)
12 . Allow the roasted pork leg to stand for 20 minutes before serving, wrap the roast potatoes in foil
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Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!