Roast Leg of Pork
- 2 Tsp of Olive Oil
- Juice of 1/2 Lemon
- 1 Tsp Sea Salt
- Pinch of Pepper
- Remove the roast from the fridge at least 2 hours prior to cooking. Rub entire roast with the oil and lemon juice and then with the sea salt & pepper. Rub well into the scores on the skin as this not only seasons the meat, but helps draw out the moisture producing a “crispy crackling”
- Place the roast in a large roasting pan. Cook uncovered for 30 minutes at the highest temperature. Reduce the heat to 180°c. Continue cooking for approximately 25 mins per 500 gm of weight, or 1 to 1/2 hours.
- Once the roast is done, remove from the oven and rest for 20 mins before carving to serve.
For the perfect roast vegetables, add vegetables of your choice to the roasting pan once you have reduce the heat to 180°c. Roll the vegetables over in the pork fat at the bottom of the pan and sprinkle with salt & pepper. Turn the vegetables at least once during cooking.
For a beautiful gravy, once you have removed the roast vegetables and meat, drain the fat (reserving the juices) from the pan. Place the pan on the stove top, add some white wine and turn up the heat to burn off the alcohol. Then put in a tablespoon or so of flour and stir quickly with a balloon whisk so it doesn’t go lumpy. Then enjoy.