Christmas Roast Leg of Pork

    12 hours 30 minutes

    When you have an army to feed, try this delicious marinated roast leg of pork with pineapple, almonds and prunes!

    19 people made this

    Serves: 8 

    • 5-6 kg boneless leg of pork
    • 6 cloves garlic, peeled
    • 1 medium onion, quartered
    • 500ml cider
    • salt and pepper
    • 1 tin pineapple slices, juice reserved
    • 70g blanched almonds
    • 15 prunes, sliced
    • 2 tablespoons lard

    Preparation:30min  ›  Cook:6hours  ›  Extra time:6hours marinating  ›  Ready in:12hours30min 

    1. Pierce the pork several times with a sharp thin knife and place in a large bowl.
    2. In a blender, combine the garlic, onion, 250ml cider and salt and pepper to taste. Blend well, pour over the pork, and cover the bowl with cling wrap. Marinate in the fridge at least 6 hours, or overnight.
    3. Remove the pork from the fridge and allow to come up to room temperature, then transfer to a roasting tin. Reserve the marinade.
    4. Preheat the oven to 180 degrees C.
    5. Combine the reserved marinade with the pineapple juice. Insert the almonds and prunes into the slits in the pork and inject the remaining cider into the slits with a baster. Rub the pork with the lard and top with the pineapple slices.
    6. Cover the pork with foil and bake for 5-6 hours. Baste with reserved juices several times while baking. Remove the foil for the last 30 minutes of roasting.
    7. Allow to rest 20 minutes before slicing.

    Watch a video of it being made…

    Christmas Roast Leg of Pork
    Christmas Roast Leg of Pork

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    Reviews in English (1)


    So moist!  -  17 Nov 2016