- Serves: 8
- Cook Time: 2 hours 10 minutes plus 15 minutes resting
- Prep Time: 15 minutes
- Effort: medium
- 2 kg boned and rolled leg of pork
- olive oil, for rubbing and frying
- 1 red onion, chopped
- 1 medium red chilli, chopped
- 1 tbsp chopped preserved lemons
- 1 tsp sugar
- handful celery, tops, chopped
- 2 pears, diced
- 4-6 slices Parma ham
- 300 ml cider
- 16 shallots, unpeeled
- 1 head garlic, halved
1. Preheat the oven to 220C/200C fan/gas 7.
2. Score the fat of the pork and rub with a little sea salt and olive oil.
3. Heat a little olive oil in a heavy-based frying pan and sweat the onion and chilli gently until soft. Stir in the lemon zest, sugar, celery tops and pear it will look a bit like chutney. Season well with salt and freshly ground black pepper.
4. Lay the pork out, skin side down. Carve some cavities in the flesh, then fill them with the pear stuffing. Arrange the parma ham on top of the stuffing to act as a seal, then roll up the joint and secure with butchers string.
5. Heat a little olive oil in a heavy, flameproof baking dish and sear the leg quickly. Pour in the cider, then add the shallots and head of garlic to the dish.
6. Transfer the dish to the oven, with the pork skin side up, and cook for 20 minutes. Reduce the heat to 180C/160C fan/gas 4 and cook for another 1 hour and 40 minutes, or until the juices run clear. Rest for 15 minutes in a warm place before serving.
7. To serve, carve into slices and pour over any pan juices.
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