Pork leg makes a brilliant centrepiece if you treat it the way it deserves. Slow-cook it for perfect crackling, serve it with baby potatoes and onions and it will be transformed to the guest of honour at Sunday’s lunch with the family.
Top it with mint or mustard sauce and it will take you to heaven!
Serve your roast pork with baby roast potatoes and onions. In Cyprus when preparing roast pork it is almost a rule to add the potatoes and onions in the same pan, so that they get all the juices and aromas from the meat.
INGREDIENTS:
1 x 2.5 - 3kg pork leg
8-10 medium onions
1 kg baby potatoes
1 glass dry white wine
for the meat paste
3 table spoons oregano
2 table spoons sea salt
freshly grated pepper
1/2 cups extra-virgin olive oil
3 tablespoons mustard
3 tablespoons soya sauce
for the onions and potatoes seasoning
1 table spoon oregano
1 table spoon sea salt
freshly grated pepper
1/4 cups extra-virgin olive oil
1/4 cups water
METHOD:
Mix oregano, salt, pepper, mustard, soya sauce and the oil in a medium bowl
Pat mixture all over pork and "massage" well
Transfer to a large roasting pan cover with cling film and refrigerate overnight (or up to 2 days)
Remove pork from the fridge and let it stand 1 hour at room temperature
Preheat oven to 250C degrees
Season pork again with salt and pepper, pour 1 glass of white dry wine in pan, cover well with cooking paper and aluminium foil and roast for 1 1/2 hours
Reduce heat to 180C degrees, uncover the pork and put seasoned potatoes and onions in the same pan. Continue roasting for 2 1/2 more hours (Checking temperature every 15 minutes during final 45 minutes of roasting
Let rest at least 1/2 hour before serving
Cook's Note:
Always allow the meat to rest before carving as this allows the juices to re-absorb into the meat
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