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Roast leg of pork

Monday - September 24, 2018 11:18 am , Category : RECIPES

Ingredient:
2 kg (4 lb) leg of pork, skin removed and scored at 1 cm (1/2 in) intervals
Sunflower oil for brushing
Salt and black pepper
1 carrot, thickly sliced
1 onion, thickly sliced
1 tbsp plain flour
300 ml (1/2 pint) chicken stock
Apple sauce, to serve

Method:
Brush the scored side of the pork skin with a little oil, and sprinkle generously with salt and black pepper. Place on a rack in a small roasting tin.

Remove as much fat as possible from the pork, especially on top where the skin has been removed. Put the pork into another roasting tin, and arrange the carrot and onion around it. Brush the meat with a little oil, season well, and insert a meat thermometer, if using, into the middle of the pork.

Put the both roasting tin in a preheated oven at 180℃ (160℃ fan, Gas 4) with the pork skin at the top.

Roast for 2 ½ hours or until the thermometer registers 80℃ (175F). Transfer the pork to a carving board, cover with foil, and leave to stand for 10 minutes. If the crackling is not really crisp, increase the oven temperature to 200℃ (180℃ fan, Gas 6) and let it continue to cook while making the gravy.

Put the roasting tin on the hob. Remove the carrot and onion and spoon off all but 1 tbsp of the fat from the tin.

Add the flour and cook, stirring to dissolve any sediment from the bottom of the tin, for 1 minute. Pour in the stock and bring to a boil. Simmer for 3 minutes, then season, and strain into a gravy boat. Serve the pork with the gravy, roast potatoes, tender stem broccoli, and apple sauce.
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