- 30ml olive oil, plus extra to grease
- 4 bacon rashers, chopped
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 30ml sage, chopped
- 400g spinach (stems removed), thoroughly washed and chopped
- 250ml dried breadcrumbs
- sea salt and freshly ground black pepper, to taste
- 1,5kg boned, butterflied pork leg
- 10ml sea salt, for rubbing the skin
- 40ml cornflour
- 180ml apple juice
- 250ml chicken stock
- Preheat oven to 220°C and lightly grease a roasting pan with oil. Heat half the oil in a large frying pan and render the bacon for about 5 minutes until slightly crispy. Add the onion and sautée for 3 minutes. Add the garlic and the sage, and cook for 1 minute.
- Remove from heat and add the spinach and breadcrumbs, stirring until it’s combined and the spinach is slightly wilted. Season with salt and pepper.
- On a clean surface, place the butterflied pork with the rind-side up and clean it by patting it dry with a paper towel. Turn over and place the stuffing in the centre and tightly roll to enclose, securing with kitchen string. Tie string around the pork leg at 2cm intervals.
- Now rub the pork with the remaining oil and sea salt, using your hands. Rub the large frying pan with olive oil and heat until hot. Brown the outside of the meat until somewhat crispy. Transfer to the roasting pan and roast in the oven for 30 minutes.
- Reduce the heat to 180°C and cook for a further 30 to 45 minutes until the pork is tender and cooked. Transfer to a serving platter, cover with foil and allow to rest for 15 minutes. Remove the string just before serving.
- While the meat is resting, prepare the gravy. Place the roasting pan over two stove hobs and heat until sizzling. Add the cornflour and stir to combine. Pour in the apple juice and chicken stock, whisk to remove any lumps and bring to the boil.
- Cook for 5 to 8 minutes until the gravy thickens and the starch from the cornflour is cooked. Remove from heat and strain through a sieve into a serving jug.
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