Jamie Magazine
By Jamie Oliver
With a delicious peppery herb rub
About the recipe
This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.
Recipe From
Jamie Magazine
By Jamie Oliver
1 x 3kg higher-welfare pork leg
2 tablespoons coriander seeds
1 tablespoon white peppercorns
6 fresh bay leaves
extra virgin olive oil
6 onions
½ a bunch of fresh sage
½ a bunch of fresh rosemary
30g plain flour
1 large bunch of fresh flat-leaf parsley
1-2 tablespoons mustard
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