Roast pork leg

Roast pork leg

main courses | serves 8

Jamie says, 'Pork leg is a massively underrated cut of meat – treated in the right way, it’ll make the most incredible Christmas centrepiece. Plus, any leftovers make for epic sarnies'.

1. Preheat your oven to full whack. Score the leg with a sharp knife in a zig-zag pattern. Halve the onions and spread out in a large roasting pan and place the pork on top. Using a pestle and mortar, bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine. Add the bay leaves and bash again, followed by a good glug of olive oil to form a loose paste.
2. Rub the paste into the pork, getting it into all the nooks and crannies. Roast the pork for 35–40 minutes, until you get a lovely crisp crackling, then turn the oven down to 170C/gas 3. Slow-cook the leg for 3.5 hours, until the meat is easily pulled apart.
3. Dress the sage and rosemary leaves with olive oil and scatter over the pork. Pop it back in the oven and cook until the herbs are lovely and crisp. Remove the leg and place on a wooden board, covered with foil, to rest whilst you make your gravy.
4. Place the 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 blitz with a hand blender. Return the sauce to the pan along with the parsley and mustard. Season and serve with the roast pork.

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 43

ingredients

• 1 x 3kg leg of pork
• 6 onions, peeled
• 2 tbsp of coriander seeds
• 1 tbsp of white peppercorns
• 6 bay leaves
• Extra virgin olive oil
• A bunch of sage and rosemary, leaves picked
• 30g plain flour
• A large bunch of parsley, chopped
• 1–2 tbsp mustard

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