Roast pork leg

Serves 8

  • 1 x 3kg higher-welfare leg of pork

  • 6 onions, peeled

  • 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

Pork leg is a massively underrated cut of meat – treated in the right way, it makes an incredible centrepiece. Plus, any leftovers make for epic sarnies.



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 scored 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.



Rub the paste into the pork, making sure you get it into all the nooks and crannies. Roast the pork for 35–40 minutes, until you have a lovely crisp crackling, then turn the oven down to 170°C/gas 3.



Slow-cook the leg for 3.5 hours, until the meat is easily pulled apart. Dress the sage and rosemary leaves with olive oil and scatter them over the pork. Pop it back in the oven and cook until the herbs are crisp. Remove the leg from the oven and place on a wooden 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.

Nutritional Information

Roast pork leg

In a delicious peppery herb rub

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This underrated cut of pork makes a brilliant centrepiece
Serves 8
4h 40m
Not too tricky
Print this recipe
Method

Pork leg is a massively underrated cut of meat – treated in the right way, it makes an incredible centrepiece. Plus, any leftovers make for epic sarnies.

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 scored 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.

Rub the paste into the pork, making sure you get it into all the nooks and crannies. Roast the pork for 35–40 minutes, until you have a lovely crisp crackling, then turn the oven down to 170°C/gas 3.

Slow-cook the leg for 3.5 hours, until the meat is easily pulled apart. Dress the sage and rosemary leaves with olive oil and scatter them over the pork. Pop it back in the oven and cook until the herbs are crisp. Remove the leg from the oven and place on a wooden 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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 486
    24%
  • Carbs 15g
    6%
  • Sugar 8g 9%
  • Fat 26.8g 38%
  • Saturates 8.6g 43%
  • Protein 48g 106%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 x 3kg higher-welfare leg of pork

  • 6 onions, peeled

  • 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