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How to make Pork leg roast with cabbage and apple salad, baby chat potatoes and gravy

Yield = 8
Prep time: 0:20
Cook time: 2:20
Total time: 2:40

Ingredients

  • 3kg Coles Pork leg roast (bone in)
  • 2 1/2 tablespoons olive oil
  • 1 tablespoons fennel seeds, lightly crushed
  • 1 1/2 tablespoons sea salt
  • 750g baby Carisma potatoes, halved
  • 1/4 small green cabbage, finely shredded
  • 1/4 small red cabbage, finely shredded
  • 2 pink lady apples, cored, quartered, thinly sliced
  • 1/3 cup flat-leaf parsley, coarsely chopped
  • 35g walnuts, toasted, coarsely chopped
  • 150g whole egg mayonnaise
  • 60ml lemon juice
  • 2 x 165g packets Gravox Roast chicken with herbs gravy

Method

  • Step 1 Preheat oven to 230C.
  • Step 2 Use a small sharp knife to score rind of pork. Drizzle skin with 1 tablespoon oil, sprinkle with fennel seeds and salt, pressing into skin. Place pork on a rack in a baking dish. Cook for 40 minutes. Reduce heat to 200C and cook for another 1 hour and 30 minutes or until cooked through. Cover pork loosely with foil and rest for 15 minutes before carving.
  • Step 3 Meanwhile, place potatoes in a large baking pan, drizzle with remaining oil and toss to coat. Season. Bake in oven with pork for 1 hour, turning once, or until golden.
  • Step 4 To make salad, combine cabbage, apple, parsley and walnuts in a large bowl. Season. Whisk mayonnaise and lemon juice in a small bowl until combined. Season. Drizzle over salad.
  • Step 5 Serve sliced roast pork with potatoes and cabbage salad.