5kg pork leg (bone in) skin on
6 medium parsnips
2 tbs olive oil
2tbs wholegrain mustard, plus extra to serve
2 tbs salt flakes
1 tsp cracked pepper
1 cup maple syrup
½ savoy cabbage, thinly shaved (we used a mandolin)
½ cup parsley leaves
50g parmesan, shaved (we used a peeler)
Finely grated zest and juice of 1 lemon
- Place pork leg on a tray and chill overnight exposed to dry out the skin. (You can ask your butcher to do this if you order your pork leg in advance.)
- The next day, preheat oven to 250 C (fan forced)
- Line a large baking tray with baking paper. Place parsnips cut side down on tray and drizzle with 1 tablespoon of oil.
- Use a sharp knife to score the skin of the pork, making sure to not cut through to the meat but still achieving a clean cut through the skin (you can ask your butcher to do this).
- Place salt, pepper, mustard and remaining 1 tablespoon of oil and mix to combine. Use hands to spread all over the pork, getting into all the crevices.
- Place on a roasting rack that will sit over your roasting tray.
- Transfer veg to the bottom of your oven then place oven rack with pork directly over the veg, this way the tray will catch all the juices.
- Roast for 30 minutes or until pork skin is beginning to crackle and white bubbles are appearing on the surface all over.
- Reduce oven to 140 C, drizzle pork with half the maple to cook. Remove the parsnips after 1 hour, leaving the pork in for a further 2 hours or until pork is tender and reads 70 degrees Celsius in the centre on a meat thermometer.
- Pour over remaining maple and set aside.
- For the slaw, toss cabbage, parsley, parmesan, lemon zest and juice in a bowl. Serve with pork and warmed parsnips with extra mustard alongside.