Great cooking obviously starts with having a bit of talent in the kitchen (and we know you’ve got that in spades). But besides that, the best way to ensure success is having a great oven and a cooktop with impeccable temperature control. For this recipe, the pork needs strong fan force to get a cracker of a crackling and juicy, tender meat. It’s also important that the barley is cooked at a predictable, steady low temperature. The results are quite simply amazing
If your appliances are ready for an upgrade, swap your old stove for a top of the range gas cooktop with an integrated rangehood and consider a tempered glass top (it’s so easy to clean). Our pick is the Bosch Series 6 FlameSelect 60cm gas cooktop. The nine defined power levels mean you can adjust the flame for precision control and get perfect results every time. Team it with the Bosch black glass built-in compact combination microwave oven to really make cooking a breeze.
Why get a 2-in-1 microwave and oven? Here are a few reasons:
- Free up bench space that a traditional microwave takes up with a built-in oven.
- Cook faster with an oven with microwave function.
- Set and forget with the automatic programs of the built-in oven and microwave for recipe success every time.
Now let’s get to the recipe. This is sure to be a hit this Christmas!
FAST ED’S PORK LEG ROAST WITH GARDEN STYLE PEARL BARLEY
Preparation time: 20 mins
Cooking time: 1 hour 30 mins
Serves: 6-8
Ingredients
1 x 1.6kg boneless pork leg roast Sea-salt flakes and freshly ground black pepper
2 Tbsp extra virgin olive oil
1 carrot, finely diced
1 leek, finely diced
1 / 2 head fennel, finely diced
8 cloves garlic, minced
1 tsp capers, chopped
2 sprigs rosemary, chopped
75g ghee
1 cup pearl barley
1L chicken stock
1 Tbsp seeded mustard
1 cup mixed olives, diced
4 cups baby spinach leaves
1 bunch parsley leaves
Method
STEP 1 Preheat oven to 210°C fan-forced (230°C conventional). Score pork skin well in fine parallel lines, then pat dry with kitchen paper. Season generously with salt and pepper, then rub with extra virgin olive oil. Place on a roasting rack over an oven tray, then bake for 20 minutes. Reduce heat to 190°C and continue baking for 1 hour. Increase heat back to 210°C and bake for a final 10 minutes. Set aside to rest for 10 minutes.
STEP 2 Meanwhile, sauté carrots, leek, fennel, garlic, capers and rosemary in ghee in a medium saucepan over moderate heat for 5 minutes, then add barley, stock, mustard and olives and simmer for 30 minutes, until barley is tender. Fold in spinach and parsley, then serve with carved pork.
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