- 1 kg pork leg
- 2 T avocado oil
- Sea salt and freshly ground black pepper
- 2 t cumin seeds, crushed
- 500 g pumpkin, peeled
- 4 potatoes, peeled and halved
- 3 shallots, peeled and halved
- 4 baby apples, halved
- 1 cup good-quality chicken stock
- 1 cup apple juice
- 3 cloves garlic, crushed
Preheat the oven to 180°C. Using a sharp knife, score the skin of the leg of pork, then rub with avocado oil and scatter with sea salt and crushed cumin.
Transfer to a large roasting tray and roast, basting occasionally, for 2 hours, or until crisp and golden. Meanwhile, place the vegetables, shallot and apple in a cast-iron saucepan.
Pour over the stock and apple juice, scatter with the crushed garlic and season to taste, then roast for 40 minutes, or until tender and caramelised. Serve slices of pork with a helping of the sticky-sweet pumpkin side.
Per serving: 5329 kJ, 80.3 g protein, 43.8 g fat, 89.7 g carbs