This Christmas feast meets all our macronutrient targets. It’s super low in carbs, high in protein and full of healthy fats. Need we say more but enjoy!
Nicole Moore's Special Roast Pork
This juicy roast pork with sensational crackling has all the wow factor needed for important celebrations.
Ingredients
Roast Pork with Crackling
- 2.5 kg pork leg, boneless; 1 piece
- 2 tbsp extra virgin olive oil
- 2 tsp salt flakes, plus an extra 2 tsp
- 5 garlic cloves
COOK MODE
Instructions
- Pat the pork leg dry using a paper towel. Use a sharp knife to score into the skin at 1cm intervals, being careful not to penetrate the fat through to the meat layer (you can also ask your butcher to do this for you). Rub the skin all over with 2 teaspoons of salt.
- Place in the fridge, uncovered, for a minimum of 12 hours (or overnight).
- Remove the pork from the fridge 30 minutes before cooking and pat dry again with a paper towel.
- Preheat the oven to 230°C/446°F (or 210°C/410°F fan-forced).
- Rub the skin with olive oil and rub generously with extra sea salt.
- Line a baking dish with baking paper and bake the pork for 30-40 minutes until the skin is well crackled. Reduce oven temperature to 165°C/329°F (or 145°C/293°F fan-forced) and cook for 1 hour. Turn the roasting dish in the oven and bake for a further 15 minutes.
- Scatter the garlic cloves around the pork and bake for 30 minutes, until the internal core temperature reaches 75°C/167°F or until the juices run clear when the pork is skewered in the centre.
- When the pork has reached temperature, remove it from the oven, discard the garlic cloves, and allow it to rest for 20 minutes before carving.
Notes
Tip: Prep must be done in 90 minutes + overnight.
Nutrition (per serve)
Net Carbs: 6gProtein: 73gFat: 37gFiber: 2.7gCalories: 649kcal
