Pork Leg Roast with Apples
Easy
6
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Add a Thai twist to your low and slow pulled pork and serve with an Asian inspired slaw for a nutritious and delicious dinner.
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Step 2
Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix all over the pork and keep the rest for later. Fold the pork back up. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 3
Reduce the oven temperature to 150°C, 130°C Fan, Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender.
Step 4
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork to crisp for 10 minutes. Remove from the oven, cover with foil and let it rest for 30 minutes. Remove the lime leaves.
Step 5
While the pork is resting make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.
Step 6
Shred the pork (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix and serve the pork with the slaw for an easy, no effort Thai feast.
Step 1
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Step 2
Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix all over the pork and keep the rest for later. Fold the pork back up. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Step 3
Reduce the oven temperature to 150°C, 130°C Fan, Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender.
Step 4
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork to crisp for 10 minutes. Remove from the oven, cover with foil and let it rest for 30 minutes. Remove the lime leaves.
Step 5
While the pork is resting make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.
Step 6
Shred the pork (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix and serve the pork with the slaw for an easy, no effort Thai feast.
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