Leg of pork with date and walnut stuffing

SA Pork
8 servings Prep: 20 mins, Cooking: 2 hrs 45 mins
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In this recipe, our value-for-money leg of pork gets a crunchy, morish stuffing. Brought to you by SA Pork.

By Independent Contributor August 01 2022
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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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Prepare the leg of pork

Preheat oven to 180C.

Place the leg of pork on a cutting board with the inside of the meat facing upwards. Make incisions into the inside of the leg of pork to create a flat, open piece of meat into which the stuffing can be placed. Season the surface of the pork with salt and pepper.

Prepare the stuffing

Pour the brandy over the dates and set aside for 5 minutes.

Fry the onion and garlic in the olive oil until soft and add the nutmeg and cloves to the onions while frying. Remove from the pan when the onion is soft.

Add the onions, breadcrumbs, cheese, mustard, walnuts, rosemary needles and egg to the dates and mix well. Season lightly with salt and pepper.

Push the stuffing into the incisions in the pork. Shape any remaining stuffing into a sausage shape and place in the centre of the butterflied pork.

Fold the outsides of the pork inwards to close the pocket and secure with wooden sticks or tie the roast up with string so that the stuffing sits securely inside the meat.

Roast the leg of pork

Rub the outside of the pork with olive oil, salt and pepper and place it in a roasting tin.

Pour the chicken stock around it and cover it with foil, shiny side inside.

Place the roasting tin in the oven and turn the oven temperature down to 160°C after the first 45 minutes.  Continue to braise the pork in the oven for another 2 hours, adding more hot water to the roasting dish if needed.

Remove the foil and turn the top grill of the oven on. Place the pork roast on a lower oven shelf and grill until the skin is crispy and golden.  Remove from the oven and place on a tray to rest for 10 – 15 minutes.

Remove the wooden skewers and/or the string, carve and serve.

Tip: Use the pan juices from the oven roasting tray to make a delicious gravy.

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