Roast leg of pork
For Sunday lunch or a midweek roast dinner nothing beats a nice roast leg of pork. In this recipe the pork joint is rubbed with a mixture of spices which make it taste really delicious! The perfect meal for a laid-back dinner or lunch! Serve it with the usual roast potatoes and veggies.
Ingredients
Method
- Dry- fry the spices for the rub, then crush them using a pestle and mortar into a coarse powder.
- Pat-dry the pork, score the top skin of the fat layer with a sharp knife, then rub all over the powdered spices. Put the pork on a tray and let it marinate for at least 2 hours, overnight if possible.
- Preheat the oven to 160C. Take the pork out of the fridge at least 60 minutes before cooking. Wipe off the excess spice powder.
- Cut the carrot and celery into large chunks. Core and cut the apple in half. Cut the garlic bulb in half. Cut the onion into wedges (shallots can stay whole).
- Arrange the vegetables and apple pieces in a large roasting tray. Scatter the bay leaves and the sage on top. Season with salt and pepper.
- Put the pork on top of the vegetables and roast for about 80 minutes, until golden. If you have a meat thermometer, check – the centre should be around 70C.
- Transfer the pork, onions, garlic and carrots to a plate – cover with foil then a tea towel to keep warm.
- Put the apples into a bowl. Remove the skin and mash the meat (you can add a drop of Calvados and a pinch of cinnamon to it). Discard the celery, bay leaves and sage.
- Put the tray on the stove and make some gravy from the roasting juices – add a Tbsp of cornflour, apple juice or cider, chicken stock or vegetable stock and reduce, stirring constantly, until you get a thick sauce. Strain it into a jug.
- If you want crackling, remove the rind with a sharp knife, put it on a tray and grill for 5-10 minutes until crispy.
- Carve the pork and serve with the gravy, roasted vegetables and roasted apple sauce (see tip).