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1
Preheat your oven to 240°C that’s 465°F or gas mark 9.
2
Place your scored leg of pork into a suitable size roasting tin/pan.
3
Place you pieces of chopped onion and herbs around the edge of the pork joint, and add the water to the pan.
4
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.
5
Place the pork in the oven and set the timer for 25 minutes.
6
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.
7
Halfway through top up the water with another 300mls, use hot water.
8
For the last 15 minutes: increase the temperature to 200°C that’s 390°F gas mark 6.
9
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.
10
Strain the contents of the roasting pan through a fine sieve.
11
Skim off any fat.
12
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.
13
Slice and serve the meat hot or cold.
14
Enjoy.
Method
Ingredients
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.
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Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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