Roast pork leg with sage and apricot stuffing balls
This recipe is one for the cookbooks! Whether it’s Sunday lunch, dinner with friends or a festive feast, roasted pork is always a mouthwatering meal. Add the apricot stuffing balls for a succulent spread you will never forget.
![Roast pork leg with sage and apricot stuffing balls](/-/media/Project/Sitecore/Brands/Brand-New-World/Recipes-2019/christmas-recipes-5th-nov-2019/pork-loin-square-cropped.jpg?h=500&w=500&hash=9AB4BBA8B4A2A9147574A0E9FFC9E603)
Ingredients
Method
Ingredients
- 1.5kg pork leg, bone in
- 2 garlic cloves, crushed
- 1 teaspoon fennel seeds, crushed
- 1 tablespoon Pams Olive Oil
- 2 tablespoons salt flakes
- 1 bunch sage, leaves picked
- Salad leaves, to serve
Stuffing balls
- 1 tablespoon Pams Olive Oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon fennel seeds
- ½ cup dried apricots, chopped
- 2 cups fresh breadcrumbs
- 3 tablespoons chopped fresh sage
- 2 teaspoons Dijon mustard
- 2 Pams Free Range Eggs, lightly beaten
Method
- Preheat the oven to 220°C (200°C fan forced). Score the pork rind thinly with a sharp knife at 1cm intervals. Pour boiling water over the pork, then pat dry thoroughly with paper towels.
- Place the garlic, fennel, oil and salt in a bowl and mix to combine. Rub the mixture into the rind, then place the pork into a large, shallow baking dish.
- Cook the pork for 40 minutes. Reduce the oven temperature to 200°C (180°C fan forced) and cook for a further 1 hour. Remove the pork from the oven, cover loosely and set aside to rest for 20 minutes.
- Meanwhile, make the stuffing balls. Heat the oil in a frying pan over medium heat. Add the onion, garlic and fennel and cook for 3-4 minutes, or until the onion is softened. Place in a bowl with the apricots, breadcrumbs, sage, mustard and egg. Season with salt and pepper, mix well to combine.
- Using wet hands, roll the stuffing mixture into balls and place on a baking tray lined with baking paper. Cook for 25 minutes Add the sage leaves to the tray and cook for 1 minute, or until crispy.
- Serve the pork with the stuffing balls and crispy sage leaves, with salad leaves on the side.
Tips:
- Complete the meal by serving the pork with roasted fennel, red onion and baby red apples.
- Save yourself the trouble of making the stuffing, and just mix Pams Sage and Onion Stuffing with egg and roll into balls.