Publications
Treat your loved ones to the ultimate Sunday lunch with this flavourful stuffed leg of pork. It’s sure to become a family favourite!
What a decadent indulgence to serve up for family – a leg of pork stuffed with bohemian inspired flavours that remind you of spicy, warm places, taking the family on a taste journey as they spend precious time together: Turkish apricots, dates, raisins, cranberries, chopped nuts and fragrant coriander and mint. A thousand and one Arabian flavours in each delectable bite, served up on soft, fluffy couscous with a crack of crispy pork rind to serve. It ticks every box: succulent, crispy, flavourful – and most of all, made from South Africa’s excellent quality pork meat, which is high in protein and affordable. Don’t hold back – get cooking!
Serves 6-8 | Preparation time: 30 min | Cooking times: 1½ hours
INGREDIENTS
FILLING
• 125ml (½c) vegetable stock
• 125ml (½c) couscous
• ½ red onion, chopped
• 5ml Oil
• Handful each of chopped Turkish apricots, dates, raisins and/or
• cranberries
• 100g chopped nuts, for example pecan nuts or walnuts
• Large handful of coriander leaves, chopped
• Few sprigs of mint, chopped
MEAT
• 1,5kg deboned leg of pork, rind removed (keep the rind)
• Salt and pepper
• Apricot jam
TO SERVE
• Baked apples
Preheat the oven to 160°C.
FILLING
1. Pour vegetable stock over the couscous and let it stand until the stock is absorbed. Microwave for about 1 minute until swollen. Fluff with a fork. Add the rest of the filling ingredients and mix.
MEAT
1. Put the meat on a working surface, meaty side facing up. Make a few slits with a sharp knife in the thick parts. Flatten the back part with the palm of your hand. Season with salt and pepper.
2. Spoon the filling in the middle of the meat and fold over the meat to cover the filling. Secure with string.
3. Place the pork on the rack of an oven roasting pan. Oven-roast 20 min per 500g of meat plus 20 minutes extra or until the meat juices run clear.
4. Rub the rind with salt, place on a separate baking pan and oven-roast until crisp.
5. Brush the leg of pork with apricot jam and grill until golden brown.
TO SERVE: Serve with the crispy pork rind and baked apples.
For more delicious pork recipes, go to SA Pork.
