Harissa-Glazed Pork Leg with Quinoa Recipe

Harissa-Glazed Pork Leg with Quinoa Recipe

Cook a pork leg for the family roast this weekend and use the leftovers for a tasty lunch.

Prep time: 10 minutes

Cook time: 180 minutes

Servings: 6 people

Preparation

  1. Preheat the oven to gas 4, 180°C, 160°C fan. Wipe the joint with kitchen paper to remove any excess moisture and place in a roasting tin.
  2. Combine the oil, harissa and garlic in a small bowl and rub it all over the meat, making sure the whole joint is covered.
  3. Roast in the oven for 25 minutes then reduce the temperature to gas 3, 170°C, 150°C fan and roast for 2 hours 45 minutes.
  4. When cooked, cover the joint in foil and leave to rest for 15 minutes.
  5. Meanwhile, cook the bulgur wheat and quinoa mix with the chicken stock and 750ml water, according to the packet instructions.
  6. Sprinkle over the orange zest and juice and add the remaining ingredients. Mix well to combine.
  7. Cut the pork into thick slices and serve with the hot jewelled bulgur wheat and quinoa.
  8. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge.
  9. Use within 2 days.

Ingredients

  1. For the pork

  2. 2.5kg (5lb) pork leg
  3. 60ml (4tbsp) olive oil
  4. 60ml (4tbsp) harissa
  5. 4 garlic cloves, crushed
  6. For the jewelled bulgur wheat

  7. 300g (10oz) bulgur wheat and quinoa mix
  8. 500ml (17fl oz) chicken stock
  9. 1 orange, zest and juiced
  10. 50g (2oz) toasted flaked almonds
  11. 40g (1 1/2oz) dried apricots, diced
  12. 40g (1 1/2oz) pomegranate seeds
  13. a small handful of parsley, roughly chopped
  14. pinch salt
  15. freshly ground black pepper



Ingredients

  1. For the pork

  2. 2.5kg (5lb) pork leg
  3. 60ml (4tbsp) olive oil
  4. 60ml (4tbsp) harissa
  5. 4 garlic cloves, crushed
  6. For the jewelled bulgur wheat

  7. 300g (10oz) bulgur wheat and quinoa mix
  8. 500ml (17fl oz) chicken stock
  9. 1 orange, zest and juiced
  10. 50g (2oz) toasted flaked almonds
  11. 40g (1 1/2oz) dried apricots, diced
  12. 40g (1 1/2oz) pomegranate seeds
  13. a small handful of parsley, roughly chopped
  14. pinch salt
  15. freshly ground black pepper



Preparation

  1. Preheat the oven to gas 4, 180°C, 160°C fan. Wipe the joint with kitchen paper to remove any excess moisture and place in a roasting tin.
  2. Combine the oil, harissa and garlic in a small bowl and rub it all over the meat, making sure the whole joint is covered.
  3. Roast in the oven for 25 minutes then reduce the temperature to gas 3, 170°C, 150°C fan and roast for 2 hours 45 minutes.
  4. When cooked, cover the joint in foil and leave to rest for 15 minutes.
  5. Meanwhile, cook the bulgur wheat and quinoa mix with the chicken stock and 750ml water, according to the packet instructions.
  6. Sprinkle over the orange zest and juice and add the remaining ingredients. Mix well to combine.
  7. Cut the pork into thick slices and serve with the hot jewelled bulgur wheat and quinoa.
  8. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge.
  9. Use within 2 days.