fennel roasted pork leg
with baby figs and pickled onions
- 1 x 4.5kg pork leg, rind scored at 2cm intervals
- 1 tablespoon extra virgin olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- ⅓ cup (40g) sea salt flakes
- 2 x 400g jars marinated baby figs in syrup+
- 2 x 440g jars pickled onions, drained
- 2 sticks cinnamon
- 1 cup (250ml) water
- store-bought horseradish cream, to serve
- Preheat oven to 220°C (425°F). Line a large deep-sided roasting pan with non-stick baking paper. Place the pork, rind-side up, in the pan and rub with the oil. Wrap the hock with non-stick baking paper then aluminium foil and set aside.
- Place the caraway and fennel seeds in a mortar and pound with a pestle until coarsely ground. Add the salt and mix to combine. Rub the spice mixture into the pork rind and set aside at room temperature for 30 minutes.
- Roast the pork for 30 minutes. Reduce the oven temperature to 180°C (350°F) and roast for a further 1 hour 30 minutes.
- Carefully remove the pork from the pan. Discard the pan juices and paper. Add the figs and their syrup, the onions, cinnamon and water. Mix to combine and place the pork on top. Increase the oven temperature to 220°C (425°F). Roast for 30 minutes or until the rind is crisp and the pork is tender.
- Serve pork with the figs, onions and horseradish. Serves 8–10
+ Marinated baby figs are available from delicatessens and online.
© DONNA HAY GROUP
