Herb crusted slow roasted leg of pork
I’m not that keen on roasted pork – I find the meat too dry. However, when I slow-roast it, the texture of the meat remains soft – not quite like pulled pork but still moist and tender. This herb crusted slow roasted leg of pork take a bit longer to bake than normal, but it’s well worth the waiting ( and you can do other things during this time, as the oven does the job for you). Perfect dish for a lazy Sunday lunch or get-togethers, such as New Year’s Eve. Serve it with roasted veggies and a salad or a mash and sautéed veggies. The leftover is perfect for sandwiches or pies!
Ingredients
Method
- Preheat the oven 220°C.
- Using a sharp knife, cut small slits through the skin and into the meat, then insert the slivers of garlic into these. Rub the pork all over with approx. 1 Tbsp of olive oil, then rub the skin with salt.
- Put the pork onto a wire rack in a roasting tin and cook in the oven for 25-30 mins until the skin is crispy.
- Meanwhile, grind the fennel seeds, rosemary and peppercorn, using a pestle & mortar, then mix in the oregano and chilli flakes. Set aside.
- Take the meat out and reduce the oven temperature to 150°C.
- Remove the wire-rack and put the pork in the middle of the roasting tin. Using a silicon brush, baste the meat and the skin with the cooking juices, then scatter the herb mixture all over, covering the skin well.
- Cover the tin with foil and bake for 2-2.5 hours.
- Remove the foil after 2 hours – if the crackling needs to be more crispy, turn the temperature up to 220°C again for 10-20 minutes. Be careful not to burn it though!
- Put the pork on a serving plate, cover well and rest for 10 minutes before carving. Meanwhile, make some gravy from the cooking juices.