Roast pork leg with sage and apricot stuffing balls

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.