Chargrilled pork leg with asparagus
Chargrilled pork leg with asparagus
Ingredients
For the pork leg
- 1.2kg pork leg, skin scored
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
- 1 sprig of rosemary, leaves picked and chopped
- 1 sprig of thyme, leaves picked
- Sea salt and black pepper
For the asparagus & courgette
- 500g asparagus, woody ends trimmed
- 2 courgettes
- 2 tbsp olive oil
- 1 lemon, juice only
For the salsa verde
- 1 large bunch of parsley, roughly chopped
- 1 large bunch of mint, roughly chopped
- 2 cloves of garlic
- 1 red chilli, deseeded (optional)
- 2 tbsp capers, drained
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
Instructions
- 1
Preheat your grill to medium-high heat.
- 2
Rub the pork leg all over with olive oil, crushed garlic, rosemary, thyme, salt and pepper.
- 3
Grill the pork leg for approximately 45-60 minutes, turning occasionally, until cooked through and the skin is crispy.
60 min - 4
While the pork is grilling, prepare the asparagus and courgette.
- 5
Use a vegetable peeler to create ribbons from the courgettes.
- 6
Toss the asparagus and courgette ribbons with olive oil and lemon juice.
- 7
Grill the asparagus and courgette for 3-5 minutes, until tender-crisp.
5 min - 8
To make the salsa verde, combine all the ingredients in a food processor and blitz until finely chopped.
- 9
Rest the pork leg for 10 minutes before carving.
10 min - 10
Serve the carved pork leg with the grilled asparagus and courgette ribbons, and a generous spoonful of salsa verde.
Nutrition
Per serving (based on 6 servings)