Roast Pork Leg with a Delicious Peppery Herb Rub

May 10, 2023 • 0 comments

Roast Pork Leg with a Delicious Peppery Herb Rub
Savor a succulent roast pork leg with our mouthwatering peppery herb rub recipe, featuring a blend of aromatic herbs and spices that elevate your dish to perfection.
  • Prep Time:
  • Cook Time:
  • Servings: 8

Ingredients

  • (3 kg) Pork Leg Roast
  • (2 tablespoons) Coriander Seeds
  • (1 tablespoon) White Peppercorns
  • (6 leaves) Fresh Bay Leaves
  • Extra Virgin Olive Oil
  • (6 units) Onions
  • (1/2 a bunch) Fresh Sage
  • (1/2 a bunch) Fresh Rosemary
  • (30 g) Plain Flour
  • (1 big bunch) Flat-leaf Parsley
  • (1-2 tablespoons) Mustard

Directions

  1. Set the oven to its maximum temperature.
  2. Use a sharp knife to create a zig-zag pattern on the pork leg by scoring it.
  3. Crush coriander seeds, peppercorns, and 2 teaspoons of sea salt in a mortar and pestle until finely ground. Add bay leaves, crush again, and mix in some oil to create a spreadable paste.
  4. Massage the paste into the pork, ensuring it reaches every part of the meat.
  5. Peel and halve the onions, then distribute them across a large roasting pan. Position the prepared pork leg on top of the onions.
  6. Roast for 35 to 40 minutes, or until crackling is crisp and golden. Then, reduce the oven temperature to 170°C/325°F/gas mark 3. Continue slow-roasting the leg for 3.5 hours, or until the meat can be easily pulled apart.
  7. Once done, coat sage and rosemary leaves with oil and sprinkle them over the pork. Return the dish to the oven and cook until the herbs become crispy.
  8. Transfer the cooked pork to a cutting board, cover with aluminum foil, and let it rest while you prepare the gravy.
  9. Place the roasting pan over medium heat on the stovetop, add flour, and stir to form a thick paste by incorporating the pan juices. Gradually add water to achieve a rich sauce consistency.
  10. Pour the contents of the pan into a jug or bowl and use a stick blender to create a smooth sauce. Return the sauce to the pan, then add finely chopped parsley and mustard, stirring well. Adjust seasoning to taste.
  11. Serve the roast pork accompanied by the prepared sauce.


To view the original recipe by Jamie Oliver, click here.

Important Information:

  • The internal temperature of the roast pork should reach 63°C/145°F for medium-rare or 71°C/160°F for medium when checked with a meat thermometer.
  • Let the pork rest for 15-20 minutes before serving to allow the juices to redistribute, ensuring a moist and tender result.

Tips and Variations:

  • Experiment with different herbs and spices in the seasoning paste for a unique flavor profile.
  • Serve the roast pork with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
  • Use the pan drippings to make a delicious gravy by adding flour, water, and mustard, and blending until smooth. Adjust seasoning to taste and serve alongside the roast pork.
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