Pork leg roast with curried lentils, pumpkin and sage
Ingredients
- 1 pork leg, shank, topside, round and gravy removed, all skin left intact
- 1 x 400g can green lentils, drained
- ½ cup panko breadcrumbs
- ½ cup panko breadcrumbs
- 1 garlic clove, crushed
- 1 tablespoon curry powder
- 1 tbsp curry powder
- ½ bunch sage leaves
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 150g grated pumpkin
Method
- Trim pork of all sliver skin and connective tissue. Square off end where silverside flattens out. Butterfly out silverside, away from girello.
- Put ¼ tin lentils, breadcrumbs, onion, garlic, curry powder, herbs, salt and pepper into food processor. Pulse to combine, add a little water if needed.
- Mix remaining lentils into breadcrumb mix.
- Lay a small amount of stuffing between silverside and girello. Lay grated pumpkin on top. Spread remaining stuffing mix over butterflied silverside, leaving a 3 cm border on outside edge.
- Fold silverside up and over girello to form roast. Fold skin over, trimming so it doesn’t overlap at the bottom.
- Tie roast and score skin.
Pork leg roast with curried lentil, pumpkin and sage ingredients
Pork, lentils, panko crumbs, onion, garlic, curry powder, parsley, sage, salt, black pepper, pumpkin. (You must include all the ingredients from the label).
Ingredients Listing – Disclaimer
All Pork Butchers value added products legally must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list below that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
