Pork is one of the most traditional meats to serve at Christmas all round the world. Our easy recipe is a simple way to feed the holiday hoards.
festive pork roast with summer fruit glaze
- 1 x 2.0 – 2.5kg pork leg roast rind on
- olive oil to rub
- sea salt to rub
for the summer fruit glaze
- 1 cup pomegranate juice
- ½ cup red wine
- ¼ cup caster sugar
- 2 tablespoons butter
- 1½ cups red summer fruit (cherries pitted, raspberries, red currants)
- sprigs of holly for garnish
Preheat oven 220°C
Weigh pork. Then, if unscored, use a sharp knife or Stanley knife to score pork leg rind. Rub the entire surface of the rind with oil and salt. Allow to stand uncovered 20 minutes. Place the leg roast into a large baking dish and roast at 220°C for 25 minutes. Then reduce the oven to 180°C for 25 minutes per 500g until cooked.
Tip: If you have a meat thermometer pork is cooked when the internal temp is 62c. Remove roast and allow to stand uncovered in warm place for 20 minutes.
To make the summer fruit glaze, combine the pomegranate juice, red wine, caster sugar and cinnamon in a small saucepan and bring to the boil until liquid has reduced by half. Remove pan from the heat and whisk in the butter until the sauce becomes shiny. Add the summer fruits. Serve pork and crackling with roasted vegetables of your choice and a drizzle of summer glaze. Garnish with tiny sprigs of holly.
Tip. If your pork has been vacuum packed place the roast on paper towel and refrigerate on paper towel overnight. This will dry the skin and give you great crackling.
Serves 6-8 Prep time 15 minutes Cooking Time 25 minutes per 500g (approx’ 2 hours for a 2kg roast)