Roast Pork Leg with Shallots & Garlic Mustard
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Prep: 20 mins
Cook: 2 hrs 15 mins
Roasted till tender and with plenty of crackling to go round, this organic pork roast is perfectly paired with punchy garlic mustard.
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552 kcal
(per portion)
Ingredients you'll need
  • 1.8kg leg of pork, boned & rolled
  • 9 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 the pork and pat it dry with kitchen paper. Place in a roasting tin and let it get to room temperature – 1 hr should do it.

  • 2.

    Drizzle 1 tbsp oil over the pork. Sprinkle over a generous pinch of salt and a few cracks of black pepper. Rub into the pork and slide the tin into the oven. Roast the pork for 30 mins till the skin is beginning to crackle.

  • 3.

    While the pork roasts, halve the garlic bulb. Wrap it tightly in a square of foil.

  • 4.

    Remove the pork from the oven and baste the skin. Lower the oven temperature to 180°C/ Fan 160°C/Gas 4. Drop the whole, unpeeled shallots and the foil-wrapped garlic bulb into the tin next to the pork. Return the pork to the oven and roast for 1 hr 30 mins.

  • 5.

    After 1 hr 30 mins, lift the pork from the tin, pop on a board or warm plate and cover with foil. Leave to rest for at least 30 mins.

  • 6.

    While the pork rests, 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 keep warm.

  • 7.

    Squeeze the softened roast garlic cloves from their papery skins into a small bowl. Strip the leaves from the thyme sprigs and mash with the garlic and 1 tbsp Dijon mustard. Pour in any juices from the resting pork.

  • 8.

    Slice the pork and 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.

  • Tip

    On the side
    Buttery lemon cabbage makes a tasty match with this easy roast pork. Simply shred a few handfuls of green cabbage, then sweat them in a frying pan with a few spoonfuls of buttter and the grated zest of 1 lemon. Cook for 5-10 mins till tender. season, add a squeeze of lemon juice and serve.

  • Tip

    Next week
    Rare roast beef is always a treat, but it's even better when it's been coated in a fiery mix of horseradish mustard and aromatic fresh rosemary.

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