8 servings
Prep: 20 mins,
Cooking: 2 hrs 45 mins
In this recipe, our value-for-money leg of pork gets a crunchy, morish stuffing. Brought to you by SA Pork.
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Ingredients (18)
2.5 kg | pork leg — bone removed and skin scored |
salt and black pepper — to taste | |
25 ml | olive oil |
2 cup | chicken stock |
Date and walnut stuffing
25 ml | brandy — or sherry |
60-80 g | dates — chopped into pea sized pieces |
1 | onion — finely chopped |
2 | garlic cloves — finely chopped |
20 ml | olive oil |
pinch | ground nutmeg |
pinch | ground cloves |
1/3 cup | breadcrumbs |
1/2 cup | cheddar cheese — grated |
15 ml | Dijon mustard |
1/2 - 3/4 cup | walnuts — chopped |
10 springs | fresh rosemary — finely chopped |
1 | egg — beaten |
salt and black pepper — to taste |
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