Quivertree Sunday Pork Roast

Vincenzo’s Sunday Pork Leg Roast

This recipe is very versatile and works equally well with pork shoulder or rolled pork belly.
Recipe info
This recipe is very versatile and works equally well with pork shoulder or rolled pork belly.
  • 1 Pork leg (about 2 kg), deboned and skin on
  • Olive oil
  • Salt and pepper



  • ¼ cup (60ml) olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) apricot jam
  • 1 large clove garlic, crushed
  • 1 long red chilli, chopped
  • 1 teaspoon (5ml) chopped ginger
  • 1 sprig each rosemary and thyme



  • 8-12 potatoes, peeled and halved
  • Olive oil
  • 6 apples
  • 1 tablespoon (15ml) honey
  • 2 tablespoons (30ml) medium cream sherry

Preheat the oven to 260˚C.

Place the pork leg on a chopping board and, using a blade or sharp knife, score the fat in diamonds or strips. Rub the skin, first with olive oil, then rub generously with salt.

Mix all the ingredients for the rub together and rub all over the meaty side of the leg. Season well.

Roll the meat into a tight package, skin side out, and secure with kitchen string. Place it in a roasting tray and roast for 30 minutes, until the skin begins to look blistered and crispy.

In the meantime, parboil the potatoes until they are just beginning to soften. Drain and air-dry.

Reduce the oven temperature to 180˚C. Arrange the potatoes around the pork and drizzle with olive oil and the fat and juices from the pan.

Place the apples in a small oven tray alongside the pork and cook for 20 minutes or until soft. Scoop out the flesh and mash with honey and sherry. Set aside and keep warm.

Cook the pork for 90 more minutes, or until the inside temperature reads 55-60˚C on a meat thermometer. Remove the potatoes when they look crispy and golden and keep warm.

Rest the pork for about 15 minutes or until the inside temperature reads 65˚C or more.

Carve the roast and serve with potatoes and apple sauce.

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