Roast leg of pork

Name: Roast leg of pork
Yield: 10 servings
Cuisine: Cooking Method
Ingredients: 3.00 kg pork leg; 45.00 ml chicken spice; 4.00 garlic cloves, peeled, quartered; 500.00 ml wine dry white; 5.00 ml dried oregano or mixed herbs

10 servings

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Pork

By Food24 November 03 2009

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Ingredients (5)

3.00 kg	pork — leg
45.00 ml	chicken — spice
4.00	garlic — cloves, peeled, quartered
500.00 ml	wine — dry white
5.00 ml	dried oregano — or mixed herbs

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Method:

Remove the rind and most of the fat from the leg of pork.
Rub the chicken spice into the meat.
Make incisions at 5 cm intervals all over the surface of the leg and insert a piece of garlic in each.
Place the leg in a non-metallic dish.
Mix the wine and herbs and pour over.Cover and marinate in the fridge for 2 days, turning regularly.
Preheat the oven to 100 °C the night before serving the meat.
Transfer the leg to a deep ovenproof dish, pour over the marinade and cover with foil.
Bake overnight.
Remove the leg from the oven the next morning and transfer to a separate ovenproof dish.
Preheat the oven to 200 °C and roast the leg until golden brown.
Serve with gravy on rice or couscous with steamed vegetables.