Pistachio and Cranberry Stuffed Pork Leg Roast

It doesn't need to be Christmas to enjoy a good old fashioned stuffed pork roast! Try our beautiful combination of pistachio and cranberry stuffing to impress any dinner guests. Not to mention the crackle...

2 hrs 15 mins
Capable Cooks
8-10 people

What you’ll need

 Pork Leg Boned and Rolled Roast
 120g butter
 4 brown onions, finely chopped
 8 garlic cloves, minced
 600g pancetta, diced
 1 cup pistachios
 1 cup cranberries
 4 cups dried breadcrumbs
 2 tsp. olive oil
 2 Tbsp. salt
 Green beans, to serve 
 Roasted root vegetables, to serve

How to make it

  1. Preheat fan forced oven to 220°C.
  2. Heat butter in a frypan over med-high heat and fry onion and garlic until soft.
  3. Add pancetta and cook for 5 mins.
  4. Add pistachios and cook for 2 mins or until toasted.
  5. Pour mixture into a bowl, add cranberries and breadcrumbs then stir to combine.
  6. Untie and unroll the Rolled Pork Leg Roast and lie flat on the bench meat side up.
  7. Spread stuffing mixture over the pork and re-roll firmly; tie with kitchen string to maintain shape.
  8. Pat pork skin dry with paper towel and rub salt and olive oil deep into the scores. Place onto a lined baking tray and into the oven for 30 mins.
  9. Reduce heat to 180°C and cook for a further 50 mins per kg.
  10. Remove Rolled Pork Leg Roast from the oven and rest, covered.
  11. Serve the Rolled Pork Leg Roast with roasted vegetables of your choice.
rolled leg roast.jpg

 Pork Leg Boned and Rolled Roast
 120g butter
 4 brown onions, finely chopped
 8 garlic cloves, minced
 600g pancetta, diced
 1 cup pistachios
 1 cup cranberries
 4 cups dried breadcrumbs
 2 tsp. olive oil
 2 Tbsp. salt
 Green beans, to serve 
 Roasted root vegetables, to serve

  1. Preheat fan forced oven to 220°C.
  2. Heat butter in a frypan over med-high heat and fry onion and garlic until soft.
  3. Add pancetta and cook for 5 mins.
  4. Add pistachios and cook for 2 mins or until toasted.
  5. Pour mixture into a bowl, add cranberries and breadcrumbs then stir to combine.
  6. Untie and unroll the Rolled Pork Leg Roast and lie flat on the bench meat side up.
  7. Spread stuffing mixture over the pork and re-roll firmly; tie with kitchen string to maintain shape.
  8. Pat pork skin dry with paper towel and rub salt and olive oil deep into the scores. Place onto a lined baking tray and into the oven for 30 mins.
  9. Reduce heat to 180°C and cook for a further 50 mins per kg.
  10. Remove Rolled Pork Leg Roast from the oven and rest, covered.
  11. Serve the Rolled Pork Leg Roast with roasted vegetables of your choice.
rolled leg roast.jpg

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