A delicious centrepiece for your Christmas lunch.


  • 3kg Coles Brand Pork Leg Roast (bone in)

  • 1 tbsp olive oil

  • 2 tbsp salt


  • 25g butter

  • ¼ cup brown sugar

  • 2 tbsp apple cider vinegar

  • 2 tbsp Coles Brand Dijon Mustard

  • ¼ tsp ground cloves

  • 200g Angas Park Dried Pears


  • 1.

    Preheat oven to 230°C or 210°C fan.

  • 2.

    Using a sharp knife, score rind. Drizzle oil over skin and rub in salt, pressing into scoring. Place on a rack in a baking pan. Bake for 40 mins. Reduce heat to 200°C or 180°C fan and bake for a further 1 hr 30 mins, or until cooked through. Cover loosely with foil and rest for 15 mins before slicing.

  • 3.

    Meanwhile, to make mustard pears, melt butter in a pan on medium. Add sugar, vinegar, mustard, ground cloves and ¼ cup of water. Simmer, stirring, for 2-3 mins, or until well-combined. Add pears and simmer for 5 mins, or until pears have softened and sauce has thickened slightly. Serve mustard pears with pork and roast potatoes.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 918kj
  • Fat Total 51g
  • Saturated Fat 18g
  • Protein 74g
  • Carbohydrate 35g
  • Sugar 33g
  • Sodium 1001mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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