Roast Pork Leg with Shallots & Garlic Mustard
Clock Image
Prep: 20 mins
Cook: 1 hr 30 mins
Roasted till tender and with plenty of crackling to go round, this roast organic pork is perfectly paired with a punchy roast garlic mustard.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
470 kcal
(per portion)
Ingredients you'll need
  • 1.8kg organic leg of pork, boned and rolled
  • 12 shallots
  • 1½ garlic bulb
  • A handful of thyme
  • 1½ tbsp Dijon mustard
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 230°C/Fan 210°C/Gas 8. Unwrap your pork and pat it dry. Place in a roasting tin and let it get to room temperature.

  • 2.

    Drizzle over 1 tbsp oil. Sprinkle over a generous scattering of salt and a few cracks of black pepper.

  • 3.

    Roast the pork for 30 mins till the skin is beginning to crackle.

  • 4.

    Halve the garlic bulb. Wrap it tightly in a square of foil.

  • 5.

    Remove the pork from the oven and baste the skin well. Lower the oven temperature to 160°C/Fan 140°C/Gas 3. Drop the whole, unpeeled shallots and the foil-wrapped garlic bulb into the dish next to the pork. Return the pork to the oven and gently roast for 1 hr.

  • 6.

    After an hour, lift the pork from the tin and cover with foil. Leave to rest for at least 30 mins.

  • 7.

    Allow the shallots and garlic to cool a little. Peel the shallots, keeping them as whole as possible. Place back in the roasting tin and pop in the oven set to a low temperature to warm through.

  • 8.

    Squeeze the softened roasted garlic cloves from their papery skins into a small bowl. Strip the leaves from the thyme and mix with the garlic and Dijon mustard. Pour in any juices from the pork plate.

  • 9.

    Slice the pork thinly. Serve with the roast shallots and the roasted garlic mustard.

  • Tip

    Snap & Crackle
    Crackling not crackled? After the pork has cooked, cut the skin from the joint. Lay the skin on a foil lined tray. Slide under a hot grill for a few mins till the skin has bubbled. Take care not to let it burn.

This recipe is from