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Roast leg of pork with shallots

(37 ratings)

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Roast pork
Roast pork
  • Serves: 8

  • Skill level: Easy peasy

Woman's Weekly recipe Enjoy a delicious slow-cooked pork roast and support British pork farmers at the same time. Serve with roast spuds and carrots.

Ingredients

  • 2kg (4lb) boned and rolled leg of pork, skin well-scored
  • A little olive oil and sea salt
  • A handful of thyme sprigs
  • 16 shallots, unpeeled
  • 1 head of garlic, halved
  • 500ml bottle of cider
  • A little cornflour
  • Soy sauce, to flavour

To serve:

  • 2kg (4lb) potatoes, peeled and cut into chunks
  • 500g (1lb) carrots, peeled and sliced

Cut a small amount off the root end of each shallot before adding it to the pan, so that they ooze out of their skins, without bursting.

Method

  1. Set the oven to gas mark 7 or 220C. Dry pork well with kitchen paper. Rub a little oil, then salt into the skin, and push thyme sprigs into the meat where you can.
  2. Allow cooking time of 25 mins per 500g (1lb), plus 25 mins. Roast the pork as high up in the oven as it will go for the first hour, then turn the oven down to gas mark 5 or 190C for the rest of the cooking time.
  3. Put potatoes in another roasting tin, below the meat, after 40 mins. Add the whole shallots and garlic halves to the meat tin for the last hour of the meat cooking.
  4. When pork is cooked, transfer it to a hot platter, and leave in a warm place to rest for 10-15 mins before carving. Carry on cooking the potatoes to brown them, if they need it.
  5. Put the shallots and garlic in a warm bowl. Drain off fat from roasting tin, pour juices into a pan, add cider and let it reduce by a third. Thicken with cornflour and add a dash of soy sauce to flavour. Serve pork and sauce with roast potatoes and cooked carrots. (Not suitable for freezing).

Woman's Weekly cooker editor Sue McMahon's tip: Cut a small amount off the root end of each shallot before adding it to the pan, so that they ooze out of their skins, without bursting.Nutritional values are for maximum number of servingsFeature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 542(kcal)
  • Fat 11.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 3
(37 ratings)

Your comments

Tom

Re, Roast leg of pork with shallots. You do state what to do with shallots, after putting them in a warm bowl ? Are these served or just for flavour ?

Dorrie

My idea of slow roast pork is 8 to 24 hours. This doesn't quite fit the bill, methinks!

Food ed

Hi Rick, If you use our print button (situated under the image) it should only use one sheet of paper, or a maximum of two if it's a very long recipe. Hope that helps! Charlotte

Rick standley

I printed off one of your recipes and it took EIGHT sheets of paper!!! I only wanted the recipe!! Surely you can set the site up so as not to be so wasteful?

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