- (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
- Set the oven to its maximum temperature.
- Use a sharp knife to create a zig-zag pattern on the pork leg by scoring it.
- 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.
- Massage the paste into the pork, ensuring it reaches every part of the meat.
- Peel and halve the onions, then distribute them across a large roasting pan. Position the prepared pork leg on top of the onions.
- 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.
- 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.
- Transfer the cooked pork to a cutting board, cover with aluminum foil, and let it rest while you prepare the gravy.
- 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.
- 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.
- Serve the roast pork accompanied by the prepared sauce.
To view the original recipe by Jamie Oliver, click here.
- 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.