Roast Pork


  • 2-2.5kg Pork Leg Roast
  • Olive Oil
  • Salt
  • Potatoes, washed or peeled
  • Sweet Potatoes, washed or peeled
  • Pumpkin, cut into chunks
  • Carrots (allow for 1/2 carrot per person)
  • Steamed veggies (e.g. peas, broccoli, beans), to serve


  • Preheat oven to 220°C.
  • Remove roast from packet and pat dry with a paper towel. With a sharp knife, deeply score the rind at 1cm intervals (but do not cut into the meat!
  • Rub the roast with 1 tbsp of olive oil and 1/2 tbsp of salt - make sure the oil and salt get into the scores.
  • Place roast on a wire rack inside a baking tray and cook for 40-50mins until the rind crackles.
  • Next, prepare the roast veggies, as they will need a good 45-60mins of cooking time: Cut potatoes and sweet potato into good sized chunks and place in microwave safe dish. Loosely cover them and zap them in the microwave for 5mins - trust me, this delivers the crispiest roast potatoes!
  • Drain any liquid from the potatoes and add the carrot and pumpkin to the bowl. Cover them with a generous drizzle of olive oil, crushed garlic and thyme. Stir it all around gently to coat, not worrying if the potatoes fluff up a little.
  • Turn oven down to 180°C and cook pork for another 60-70mins (allow 30-35mins per kg). Also place the veggies in the oven to allow 60mins cooking time.
  • Once cooked, let the roast rest for 10-15mins before slicing.
  • Carve meat and serve with your beautiful roast and steamed veggies.

FODMAP adaptable:
Swap fresh garlic for garlic infused olive oil.
Keep sweet potato to less than 1/2 cup per serve.
Use only Japanese ‘Jap’ pumpkin.
Choose low FODMAP vegetables (e.g broccoli, carrot, green beans).