SPECIAL SECTION: SUMMER ENTERTAINING
Rolled pork leg with pistachio, basil and orange stuffing
Time: 3 hrs 30 mins, plus resting overnight Serves: 10 – 12
• 1 boneless pork leg roast, rolled and rind on
• 2 tbs olive oil, plus extra to drizzle
• 50g unsalted butter
• 1 bunch spring onions, finely chopped
• 8 garlic cloves, finely chopped
• 1 tbs fennel seeds, crushed in a mortar and pestle
• Zest and juice of 2 oranges
• 100g pistachios, roasted and finely chopped
• 1 bunch basil, leaves picked and finely chopped
• 100g panko breadcrumbs
Quick-pickled grapes
• 1kg red seedless grapes, halved
• 1 red onion, finely chopped
• ½ cup apple cider vinegar
• 1 tbs caster sugar
• 1 tsp chilli flakes( optional)
1. Before you cook( even 48 hours before if you can), unwrap the pork and pat the skin dry. Place it on a large tray in the fridge and leave it uncovered; this will help dry out the skin, resulting in the best possible crackling.
2. For the pickled grapes, combine all of the ingredients with two teaspoons of table salt and set aside.
3. For the stuffing, heat the oil and butter in a frypan over medium heat, add the spring onion and cook for 2 – 3 minutes, or until softened. Add the garlic and continue to cook for another minute, then stir through the fennel seeds and orange zest and remove from the heat. Season well with salt and pepper, then mix in a bowl with the orange juice, pistachios, basil and breadcrumbs. Allow to cool.
4. Untie the pork and unroll onto a clean board. If needed, cut strips along the flesh to create even spaces to place the stuffing. Spread the stuffing in the pork then re-roll and tie firmly with string. I find it best to have someone to help with this – holding the pork in a roll as you tie back together from the centre outward.
5. Preheat your oven to 250 ° C( 230 ° C fan-forced).
6. Pat the skin dry, drizzle liberally with olive oil and sprinkle with salt flakes. Place on a baking tray and roast for 30 minutes until the pork has crackled, then reduce the oven to 190 ° C( 170 ° C fan-forced) and cook for a further 2½ hours, or until the internal temperature of the pork reaches 65 ° C( it will continue to cook when resting and should be cooked through, but blushing). Rest for at least 30 minutes, lightly covered with foil, prior to serving. Slice and serve with the quick-pickled grapes.
42 | NOV / DEC 2024 COSTCO CONNECTION