Sunday roast: Leg of pork
In the summer Jim and I bought half a pig from a neighbour of his mum’s in Halse, Somerset.
To say this pig is delicious is an understatement. But there’s rather a lot of two people. On the weekend we decided to invite over friends Joy and Ben and eat some of this pork – namely a leg joint.
Contrary to ever natural instinct I have I followed the advice of the BBC Good Food Guide and Waitrose and cranked up the heat to maximum for the first 20 minutes. This really helped get the crackling going and cooked through to the bone. I then turned down the heat to 150 dec C for a further two hours. Aftwer cookign it, I wrapped it in foil and let the meat rest for another half an hour.
It was perfect (even if I do say so myself).
We served it with:
- Roast potatoes (par-boiled before roasting and seasoned with olive oil, black pepper, a pinch of salt and italian herbs)
- Roasted broccoli and baby leek (quick trick to make this super delicious, pour over a small amount of olive oil and sprinkle lightly with brown sugar)
- Roasted multi-coloured baby carrots (courtesy of M&S)
- Gravy (made from the meat juices, a chicken stock cube mix, roasted onion and my special ingredient in these circumstances – half a teaspoon of Marmite)
- Apple chutney
Poppy got the bone at the end. She was a very happy cocker spaniel.