Roast pork leg with sage and apricot stuffing balls | New World

Ingredients

• 1.5kg pork leg, bone in
• 2 garlic cloves, crushed
• 1 teaspoon fennel seeds, crushed
• 1 tablespoon Pams Olive Oil
• 2 tablespoons salt flakes
• 1 bunch sage, leaves picked
• Salad leaves, to serve
• 1 onion, chopped
• 1 teaspoon fennel seeds
• ½ cup dried apricots, chopped
• 2 cups fresh breadcrumbs
• 3 tablespoons chopped fresh sage
• 2 teaspoons Dijon mustard
• 2 Pams Free Range Eggs, lightly beaten