Coriander Crusted Pork Leg with Roast Rhubarb | Abel & Cole
Coriander Crusted Pork Leg with Roast Rhubarb
Clock Image
Prep: 10 mins
Cook: 2 hrs 25 mins
Our recipe guru, Sorrel, has paired rosy rhubarb with gorgeous, high-welfare pork leg. Ask a botanist and they’ll tell you rhubarb’s a veg, so that’s how we’re treating it in this dish.
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425 kcal
(per portion)
Ingredients you'll need
  • 2¼kg pork leg, boned and rolled
  • 1 tbsp coriander seeds
  • 4 sticks of rhubarb
  • 1 orange
  • 1½ tbsp Demerara sugar
From your kitchen
  • 1 tsp sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 100ml vegetable stock,
  • white wine or beer
You'll need
  • Pestle and mortar
  • Roasting tin
  • Foil
  • Heatproof jug
Step by step this way
  • 1.

    Heat your oven to 240°C/Fan 220°C/Gas 9. Remove the pork from its wrapping. Pat dry. Leave it get up to room temperature.

  • 2.

    Pour 1 tbsp coriander seeds into a pestle and mortar. Add 1 tsp salt, a good grinding of pepper and 1 tbsp olive oil. Bash to release the aromas. Put the pork in a roasting tin and massage the coriander salt all over, pushing it into the scores. Roast for 20-25 mins to crackle the skin.

  • 3.

    While the pork cooks, trim the rhubarb, leaving the sticks whole. Zest and juice the orange.

  • 4.

    After 20-25 mins, turn the heat down to 180°C/Fan 160°C/Gas 4 and roast for another 2 hrs till the meat is tender and cooked through.

  • 5.

    Pierce the joint with the tip of a knife. Make sure the juices run clear. If not, cook a bit longer. Place the pork on a large plate. Cover with foil. Let it rest for 30 mins or more before carving.

  • 6.

    While the meat rests, put the roasting tin onto a medium heat on the hob. Scrape the base of the tin to lift any flavourful bits. Pour in 100ml vegetable stock, white wine or beer and cook for 5 mins, stirring. Strain through a sieve into a jug and then pour back into the tin.

  • 7.

    Stir in the orange juice and 1 tbsp sugar. Add the rhubarb sticks to the gravy. If they’re too long to fit in the tin, halve them. Roast in the oven for 10-15 mins till just tender. Thickly slice the pork and serve with the orangey gravy and roasted rhubarb, scattered with the orange zest.

  • 8.

    Any leftovers?^ Swap shreds of leftover pork for the diced pork in our Honey Ginger Pork Ramen.

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