SLOW-ROASTED PORK LEG WITH CRACKLING & SMOKY SALSA

SERVES 8 PREP 30 MINS + DRYING OVERNIGHT COOK 3 HOURS

1 Coles Australian Pork Leg Roast Bone In (3kg), rind on (see tip) 1 tbsp salt 6 truss tomatoes 2 long red chillies 4 spring onions, trimmed 1 tbsp olive oil 2 garlic cloves 1 cup coriander leaves, chopped stems 1 lemon, juice 24 small flour tortillas, warmed 2 cups shredded green cabbage 3 radishes, thinly sliced 2 avocados, thinly sliced

Prepare pork at least one night before cooking. Using a sharp knife, gently deepen scoring on rind and extend so all of the rind is scored. Be sure to cut all the way through, without cutting the meat. Refrigerate pork, uncovered, for 12 hours and up to 2 days. Stand at room temperature 1 hour before cooking.

Preheat oven to 250°C. Rub salt into scored rind. Place on a rack set in a roasting pan.

Roast 30 mins until rind is crisp and golden. Reduce

oven temperature to 160°C and roast for 2 ½ hours or until thermometer inserted into centre of pork registers 65°C. Transfer to carving board to rest for 20 mins.

Meanwhile, prepare a covered barbecue for high heat. On an oven tray, toss tomatoes, chillies and onions with oil and season with salt. Lightly oil barbecue

grates, place vegetables on barbecue and close lid. Cook, turning once, for 8 mins each side for tomatoes, 6 mins each side for chillies and 3 mins each side for spring onions or until blackened as much as possible. Transfer to oven tray and cool. Trim stems from chillies and remove seeds.

In a blender, pulse blackened vegetables, garlic, coriander and 2 tbsp lemon juice until mostly pureed. Season.

Serve pork with salsa, tortillas, cabbage, radishes and avocados.

TIP Air-dry the pork in the fridge up to 2 days before cooking.