Roast Pork with Jerk Mustard and Green Herb Salad
A guaranteed crisp, crunchy crackle served with a Jamaican inspired sweet spicy mustard. Serve with a fresh herby salad. For an even tastier pork marinade in the Jerk Marinade overnight!
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Cooking tools:
- Carving knife
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
Ingredients
- 2.5kg Boneless Pork Leg Roast
- 4 spring onion, cut into thirds
- 1 garlic bulb, broken into cloves
- 4cm piece ginger, sliced
- 1/2 jar Jerk Mustard Sauce
- 3 cups of lettuce leaves mixed
- 1 small red onion, diced
- 1/2 cup parsley
- 1/4 cup mint
- 1/4 cup basil
- 1 tbs lemon
- 3 tbs olive oil
- 1 tsp honey
- Salt
- pepper
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