Sunday lunch is no good without a good roast in the oven. This recipe is easy, but delicious…and the leftovers makes a perfect sarmie for work!
- 1 Leg of pork ( about 3 kg)
- 6 onions, peeled
- 2 teaspoons sea salt
- 2 tbsp coriander seeds
- 1 tbsp white peppercorns
- 6 bay leaves
- Extra virgin olive oil
- 1 bunch of sage, leaves picked
- 1 bunch of rosemary, leaves picked
- 30 g plain flour
- 1 large bunch of parsley, chopped
- 1–2 tbsp mustard
- Preheat oven to 220°C.
- Score the fat ontop (zig-zag pattern)
- Halve the onions, spread it out onto a large roasting pan, place the leg of pork ontop.
- Using a pestle and mortar, crush the coriander seeds, peppercorns and two teaspoons of sea salt until fine.
- Add the bay leaves and crush again.
- Pour in olive oil until it forms a nice loose paste.
- Rub the paste into the pork, making sure you get it into all the areas.
- Roast the pork for 35–40 minutes, until you have a lovely crisp crackling, then turn the oven down to 170°C.
- Slow-cook the leg for 3.5 hours, until the meat is easily pulled apart.
- Mix the sage and rosemary leaves with olive oil and scatter them over the pork.
- Put it back in the oven and cook until the herbs are crisp.
- Remove the leg from the oven and place on a chopping board.
- Cover with foil and allow to rest while you make your gravy.
- Place the roasting pan on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste.
- Slowly add a little water until you have a lovely rich sauce.
- Add the onions, then pour into a plastic jug or bowl and blitz with a hand blender.
Return the sauce to the pan along with the parsley and mustard. Season to perfection and serve with the roast pork.