Roasting a leg of pork slowly will guarantee moist, tender meat.
- 2 – 3 kg leg of pork (keep the bone and skin on for best flavours)
3 carrots cut in halves
1 bulb garlic, keep the skin on, brake them into cloves
3 red onions cut in halves
3 sticks celery, halved
8 Bay Leaves
Preheat your over to 220C
- Place the pork on a clean work surface, with a sharp knife make scores about a centimeter apart through the skin into the fat, but be careful not to make it to deep. Rub the salt into the scores pulling the skin apart to make sure the salt is in. Make sure you brush off the excess salt, turn it over. Then season with a pinch of salt and pepper again. Place the pork, skin-side up in a roasting tray and place it in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff and you can see it turning in crackling. At this point, turn the heat down to 170C, cover the meat with tinfoil, place it back in the oven for about 4 1/2 hours.
- Take the meat out of the oven, remove the foil and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Add all the vegetables, garlic and bay leaves to the tray and stir them into the fat. Place the meat back on the top the vegetables and return it back in the oven uncovered. Roast the meat for another hour.
- Remove the meat from tray and place on the serving dish and cover with the foil you used. The meat should by this time be soft, and falling apart.
- Make sure to remove the excess fat from the tray. Pour the remaining sauce and vegetables in a jug and sieve the sauce back in the tray working the vegetables through as much as you can. Place it back in the tray and bring it to boil. Let it simmer for a few minutes, stirring it with a wooden spoon to scrape up all those lovely tasty bits on the bottom of the tray. Add a little more salt and pepper if needed. Serve the pork and crackling with your lovely gravy
Absolutely delicious, hope you enjoy!