Roast leg of pork with herb stuffing balls

Name: Roast leg of pork with herb stuffing balls | Asda Good Living
Total time: 3 h
Yield: 6
Cuisine: British
Ingredients: 2kg Butcher's Selection Pork Leg; 1 onion, peeled and cut into 6 wedges; 140g pack Asda Sage, Onion and Garlic Stuffing Mix; 1 tbsp flour; 350ml hot chicken stock (or pork stock); 280g Asda Bramley Apple Sauce; New potatoes, to serve; Gravy, to serve

This recipe makes the perfect roast leg of pork every time with delicious, crispy crackling

By Asda Good Living,21st September 2015

Cook: 3 Hours

Serves: 6

Price: £2.60 per serving

Nutritional Information

Each 382g serving contains

Energy
3285kj
785kcal

39%

Fat
45.0g

High
64%

Saturates
15.0g

Med
75%

Sugars
11.0g

Med
12%

Salt
1.90g

High
32%

of your reference intake.
Typical energy values per 100g:
860kj/206kcal

Ingredients

2kg Butcher's Selection Pork Leg

1 onion, peeled and cut into 6 wedges

140g pack Asda Sage, Onion and Garlic Stuffing Mix

1 tbsp flour

350ml hot chicken stock (or pork stock)

280g Asda Bramley Apple Sauce

New potatoes, to serve

Gravy, to serve

Method

Pre-heat the oven to 220C/200C Fan/Gas 7. Calculate the total cooking time by allowing 25 minutes per 450g, plus 25 minutes extra.

Put the pork onto a cooking rack, over a roasting tin. Rub the skin with a little sea salt and leave to stand for 20 minutes. After 20 minutes, brush off most of the remaining salt using kitchen paper. Pat with more kitchen paper to remove any moisture left on the skin (this helps to make great crunchy crackling). Transfer immediately to the oven and cook for 20 minutes.

After 20 minutes, remove from the oven and lower the temperature to 190C/170C Fan/ Gas 5. Place the onion wedges and 200ml water in the roasting tin. Return to the oven for the remainder of the cooking time.

When the meat is cooked, put on a serving plate, cover with foil and rest for 20-25 minutes.

Make the stuffing following the pack instructions, shape into balls and cook while making the gravy.

Drain the fat from the roasting tin, leaving 1 tbsp in the tin. Stir in the flour, whisk in the stock and heat, whisking all the time, until simmering. Strain and serve with the pork, stuffing, apple sauce and potatoes.