Boned Leg of Pork with Potato & Leek Gratin

Boned Leg of Pork with Potato & Leek Gratin

Serves 4

To prepare the leg of pork

For the potato & leek gratin

Pre-heat oven to 200°C. Score the pork rind and rub in some salt.

Place the pork in a roasting tin and pour over the oil. Roast the joint for 20 minutes per 450g.

Pop the onion & apple wedges into the roasting tin to bake for the last 20 minutes. (The joint is cooked when pierced with a knife and the juices flow clear.)

Serve with gravy.

For the potato & leek gratin

Slice the potatoes into ½cm slices.

Blanch the sliced leeks in boiling water for a minute and drain.

Butter a gratin dish, then layer the potatoes and leeks, seasoning with salt and pepper and a sprinkling of herbs between each layer.

Pour on the stock, just covering the potatoes and finish by sprinkling the cheddar over.

Cover with foil and bake in the oven beneath the pork.

To serve: I also like to serve this dish with braised red cabbage.

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