Save to your scrapbook
Glazed Leg of Pork with Mashed Roots and Braised Red Cabbage
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Removing the pork rind after cooking means that you keep all the flavour but less of the fat.
Typical values per serving:
1.5% fat per serving
This recipe was first published in January 2002.