Slow-Roasted Pork Leg with Golden Potatoes
A hearty and flavour-packed roast perfect for feeding a crowd. The pork leg is marinated overnight in a zesty citrus and garlic blend, then slow-roasted to tender, juicy perfection alongside crispy golden potatoes. A guaranteed crowd-pleaser for Sunday gatherings.
🛒 Ingredients
12 servings
- 2.5 kg boneless pork leg
- 1 cup white vinegar
- 1 green bell pepper
- ½ cup fresh lemon juice
- ½ cup olive oil
- 2 medium onions, roughly chopped
- 6 garlic cloves
- 2 beef stock cubes
- 1 cup water
- 6 medium potatoes, peeled
- Freshly ground black pepper to taste
- Salt to taste
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Directions
- 1
Place the pork leg in a deep dish, pour the white vinegar all over and leave for 15 minutes. Rinse thoroughly under cold running water.
- 2
In a blender, combine the green bell pepper, lemon juice, olive oil, onions, garlic, stock cubes, salt, pepper and water. Blend until you get a smooth marinade.
- 3
Using a sharp knife, pierce the pork leg generously all over. Pour the marinade over the meat, ensuring it penetrates into every cut. Cover with cling film and refrigerate for 12 hours.
- 4
Preheat the oven to 180 °C (350 °F). Transfer the pork to a roasting tin with some of the marinade. Cover tightly with foil and roast for 1 hour.
- 5
Add the quartered potatoes around the pork, cover again with foil and roast for a further 30 minutes.
- 6
Remove the foil and continue roasting for approximately 1 hour until the meat is deep golden-brown and the potatoes are crispy.
- 7
Rest for 10 minutes before carving and serving.
💡 Chef's Tip
Add bay leaves and fresh thyme to the marinade for extra depth of flavour. The roast is done when the juices run clear. Cooking time may vary depending on your oven strength.
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