SunPork Fresh Foods Super Crunchy Honey Pork
Pork Leg Roast with Hasselback Sweet Potatoes
Nothing beats a classic roast on a chilly evening - especially our delicious Pork Leg Roast with Hasselback Sweet Potatoes!

3 hours


10- 15

What you’ll need

  1. 1 Barkers Creek Rolled Pork Leg Roast, rind on
  2. 1 Tbsp. salt
  3. 3 Tbsp. oil
  4. 6 sweet potatoes
  5. Salt & pepper, to taste
  6. Olive oil, to drizzle
  7. 200g Brussels sprouts
  8. 100g sugar snap peas
  9. 1 Tbsp. butter
  10. Gravy, to serve

How to make it

  1. Pre-heat forced oven to 180°C.
  2. Pat dry rind of leg roast and rub with salt and 1 Tbsp. oil.
  3. Place on a baking tray and into the oven for 2hrs.
  4. Slice slits into potatoes at approx. 5mm apart, taking care not to carve through the bases.
  5. Drizzle potatoes with olive oil, then season with salt and pepper.
  6. Place into the oven with the leg roast for the last 45 mins.
  7. Steam Brussels sprouts and sugar snap peas for 4 mins.
  8. Heat 1 Tbsp. of butter in a fry-pan and toss through Brussels sprouts and sugar snap peas until they are golden, approx. 3 mins.
  9. Remove roast from oven and allow to rest for 20 mins before slicing.
  10. Serve with hasselback sweet potatoes, buttered greens and gravy.