Stacey and Matty 8 March 2018
Cooking Tip: Do you buy organic vegetables? If you do don't worry about scrubbing them clean. The soil in which the vegetables grow is full of probiotics that will pass through your system, fertilising your gut with some amazing bacteria.
Training Tip: When was the last time you went to full intensity? Intensity is the mother of all beasts and can unlock that next level you've been looking for. Wether it's results or performance you are looking for, you will find it with intensity. Work to or as close as possible to failure in lifting. Exert every last bit of energy in your work outs, HIIT sessions, runs, biking or rows.
Mindset Tip: Give yourself permission to achieve the results you want. You deserve whatever you allow yourself to have.
Curtis Stone’s slow roasted pork leg with crackling and smoky salsa
Step 1 - To prepare the pork, at least one night before cooking, using a sharp knife or box cutter, gently deepen scoring on rind and extend existing scoring so that all of the rind is scored. Be sure to cut all the way through rind and fat until you reach meat (don’t cut through meat). Refrigerate pork, uncovered, for at least 12 hours and up to 2 days. Let stand at room temperature for 1 hour before cooking.
Step 2 - Preheat oven to 250C (230C fan-forced). Rub salt into scored rind. Season cut side of pork with salt and place pork on a rack set in a roasting pan.
Step 3 - Roast pork for 30 mins or until rind is crisp and golden. Reduce oven temperature to 160C (140C fan-forced) and roast for 21/2 hours or until an instant-read thermometer inserted into centre of pork registers 65C. Transfer pork to carving board to rest for 20 mins.
Step 4 - Meanwhile, prepare a covered barbecue for high heat. On a large baking tray, toss tomatoes, chillies and spring onions with oil and season with salt. Lightly oil barbecue grates, place vegetables on barbecue and close lid. Cook vegetables, turning only once, for 8 mins each side for tomatoes, 6 mins each side for chillies and 3 mins each side for spring onions or until blackened as much as possible (don’t worry if tomatoes break open and begin to fall apart – it’s a sign that they’re cooked through). Using tongs, transfer vegetables to baking tray and cool slightly. Trim stems from chillies and remove seeds, if desired (don’t remove charred skin).
Step 5 - In a blender, combine blackened vegetables, garlic, coriander and 2 tablespoons lemon juice and blend until mostly pureed but still chunky. Season salsa with salt.
Step 6 - Serve pork with salsa, tortillas, cabbage, radishes and avocados.
How to warm tortillas: For the best flavour, warm tortillas directly on a stovetop gas burner over medium heat, turning often with tongs, until they are heated through and slightly charred. Stack tortillas and wrap in a clean tea towel to keep warm.
Full recipe from TASTE.COM.AU
ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.