Roast pork leg
Roast pork leg, simple easy to follow step by step instructions how we roast a leg of pork.
Ingredients
Method
- 1 Leg of pork
- 30g /2tbls Olive oil
- 10g / 1 tsp Sea salt
- I Large onion (roughly chopped)
- 500g/mls Water
- Fresh herbs of your choice
- Gravy
- Stock from the roasting pan
- 300mls Dry cider
- 1tsp corn flour in 3 tsp water.
- Preheat your oven to 240°C that’s 465°F or gas mark 9.
- Place your scored leg of pork into a suitable size roasting tin/pan.
- Place you pieces of chopped onion and herbs around the edge of the pork joint, and add the water to the pan.
- Thoroughly dry the skin of the pork with kitchen paper, and brush the whole area with the olive oil, sprinkle liberally with coarse or fine sea salt.
- Place the pork in the oven and set the timer for 25 minutes.
- After the 25 minutes reduce the temperature to 190°C that’s 375°F gas mark 5, and set you timer for whatever weight of joint you’re using, and the timing is for every 450g that’s 1lb in weight allow 30 minutes, the joint in the video is 2.25kg that’s 5lb, so the roasting time is 2½hours.
- Halfway through top up the water with another 300mls, use hot water.
- For the last 15 minutes: increase the temperature to 200°C that’s 390°F gas mark 6.
- Remove from the oven, carefully lift the meat out of the tin and onto a plate or cutting board and allow to rest for 10 to 15 minutes.
- To make the gravy:
- Strain the contents of the roasting pan through a fine sieve.
- Skim off any fat.
- Add the 300mls of dry cider or white wine, bring to a boil and slightly thicken with the corn flour / corn starch dissolved in the 30mls of cold water.
- Slice and serve the meat hot or cold.
- Enjoy.
Equipment & products used in my kitchen
