Score the fat of a deboned leg of pork, butterfly using a sharp knife, then fill with a stuffing of sautéed leeks, garlic, sultanas, chopped dried apricots and chopped green olives. Roll up and secure with string.
Make sure the fat of the roast is scored and dry before sprinkling generously with salt. Grill at 220°C for 20 minutes until brown, then top the fat with knobs of butter, turn off the grill and continue cooking the roast at 190°C for 2 hours, basting often with the juices.
Caramelise 4 sliced onions in butter and olive oil with 3 sprigs sage. Deglaze the pan with a splash of white wine. Add 1 1⁄2 cups stock and the roast’s pan juices, then simmer to reduce before adding a splash of cream and a grating of Parmesan.
With South African pork roast cuts, you’re guaranteed the best quality, most flavourful meat, every time, whether it’s a deboned leg, shoulder, belly or porchetta that makes your pork-loving heart beat a little faster.