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twice cooked roast pork leg thermomix recipe
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skinnymixer's Twice Cooked Pork Roast

Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dinner
Servings: 10
Calories: 519kcal
Author: Skinnymixers

Ingredients

Pork Ingredients

  • 1.5-1.7 kg boneless pork leg roast with the skin on, 2 cm or 0.8 inch score on the skin
  • salt
  • olive oil
  • butchers string

Stuffing Ingredients

  • 100 g raw macadamia nuts
  • 100 g pancetta or bacon
  • 30 g spring onion white part only
  • 20 g sesame seeds
  • 2 small handfuls of continental parsley
  • grated rind of 1 lemon
  • 1 garlic clove peeled
  • pinch of salt
  • pinch of fennel seeds

Sauce Ingredients (optional)

  • 300 g left over steaming water
  • 100 g creme fraiche or cream or sour cream
  • handful of chopped continental parsley
  • 1 tbsp seeded mustard
  • pinch of salt
  • 2 tbsp cornflour or tapioca mixed with 1/4 cup of water for thickening optional for LCHF
Metric - Imperial

Instructions

  • Add all stuffing ingredients to mixer bowl. Chop for 5 sec/speed 5/MC on.
  • Transfer stuffing mixture to a frying pan and lightly fry while preparing steaming water.
  • Without washing the bowl, add 1000 g or 35.3 oz steaming water and bring it to temperature by heating for 8 min/steaming temperature/speed 3/MC on.
  • In the mean time, prep your roast by butterflying it in half, with the rind on one side (see below picture). Spoon the stuffing mixture evenly over the entire underside of the pork (not the rind side). Carefully roll it up and secure in place with butchers string.
  • When the water is ready, place prepared roast into deep steaming tray and steam for 60 min/steaming temp/speed 3. Pre-heat your oven during this time to 220°C or 430°F or higher.
  • When roast has finished steaming, if you have one available, use a hairdryer to quickly dry out the rind. Rub olive oil into the skin and salt liberally. Put into a roasting tray and roast until crackling is ready.

To prepare sauce:

  • Retain 300 g or 10.6 oz of the steaming water, add remaining sauce ingredients and cook for 5 min/80°C or 175°F/speed 2/MC on.

Notes

Sauce - Nutritional Information:
Serves 10
Serving size: 50g Calories: 41 cal / 172 kJ Protein: 0.3g Fat: 3.5g Saturated fat: 2.2g Carbohydrates: 2.0g Sugar: 0.3g Sodium: 104mg
Bellini Users
Use your sharp blade for this recipe.
At step 1 add chopping time AS REQUIRED.
At step 3 use ST temp if using an Intelli and 120-130 degrees if using a Supercook.
At step 5 use ST temp if using an Intelli and 120-130 degrees if using a Supercook.

Nutrition

Serving: 135g | Calories: 519kcal | Carbohydrates: 0.9g | Protein: 56.1g | Fat: 32.1g | Saturated Fat: 8.7g | Sodium: 416mg | Sugar: 0.8g