Almond and herb stuffed leg of pork with confit potatoes, apples and madeira
- March 2016
- Serves 8 with leftover pork
- Hands-on time 40 min, oven time 2 hours 10-45 min
A spectacular all-in-one roast with some of the most heavenly confit potatoes you’ll ever eat.
- 27.1g (12.3g saturated)
- 38.5g (7.8g sugars)
Ask your butcher to bone, roll and tie the pork leg but to leave the knuckle bone in.
Leftover pork makes a wonderful sandwich the next day, with mustard and any leftover fennel or rocket.
Stuff the pork with the stuffing 24 hours ahead. For the best crackling, leave the pork in the fridge overnight (away from any raw food), skin-side up, uncovered, to dry out the skin.
Slice the potatoes and apples up to 2-3 hours in advance. Leave them soaking in lightly salted water somewhere cool, but not the fridge.
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