Roast leg of pork with fennel and rosemary salt

Enjoyable Roast leg of pork with fennel and rosemary salt Recipe

Crispy-skinned pork is a winning recipe to keep your family happy this autumn.
Roast leg of pork with fennel and rosemary salt
Prep Time : 0:40 | Cook Time : 1:45 | Total Time : 2:25 | Serving : 8 person.


  • 2.5kg Coles Australian Pork Leg Roast, bone in

  • 1/4 cup (60ml) olive oil

  • 1 tablespoon sea salt

  • 2 teaspoons fennel seeds

  • 1 tablespoon rosemary leaves

  • 4 medium parsnips, peeled, quartered lengthways

  • 2 baby fennel, trimmed, quartered lengthways, fronds reserved

  • 1 bunch baby Dutch carrots, trimmed, scrubbed

  • 1 bunch baby beetroot, trimmed, scrubbed

  • 6 garlic cloves, unpeeled

  • Salt and pepper

  • 4 sprigs rosemary, extra

  • 2 tablespoons plain flour

  • 2 cups (500ml) chicken stock

  • 1/3 cup (80ml) white wine


  • Step 1

    Preheat oven to 230C. Using a sharp knife, score the pork rind at 1 cm intervals, cutting down to the meat but not through it.

  • Step 2

    Place pork, rind-side up, on a rack in a roasting pan. Drizzle with 1 tablespoon of the oil. Place salt, fennel seeds and rosemary leaves in a mortar and pestle and lightly crush. Massage the salt mixture over the entire pork leg and into the scored rind. Roast pork for 45 minutes or until rind crackles and blisters. Reduce heat to 180C. Roast for a further 1 1/2 hours or until pork is just cooked through. Transfer pork to a plate, cover with foil and set aside to rest for 20 mins. Reserve pan juices.

  • Step 3

    Meanwhile, place parsnip, fennel, carrots, beetroot and garlic on a large baking tray. Drizzle with remaining oil and toss to coat. Season with salt and pepper. Add rosemary sprigs. Roast for 1 hour or until tender and cooked through.

  • Step 4

    Squeeze 3 cloves of garlic from their skins and finely chop. Place 1/3 cup (80ml) of pan juices in a saucepan, skimming off any fat. Bring to the boil, reduce heat to low and stir in the flour. Cook for 1-2 mins, stirring constantly. Gradually whisk in chicken stock and white wine. Stir in the chopped garlic. Bring to the boil. Reduce heat and simmer for 5 minutes or until thickened slightly. Season with salt and pepper. Strain gravy into a serving jug and keep warm.

  • Step 5

    Thinly slice the pork. Divide pork and vegetables among serving plates. Serve with the gravy and fennel fronds.

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