Roast leg of pork

Recipe from: 5/23/2002 12:00:00 AM
Ingredients 5
Servings 2


Serving Change
  • 3
    leg of pork
  • 45
    chicken spice
  • 4
    cloves garlic, peeled and quartered
  • 500
    dry white wine
  • 5
    dried origanum or mixed herbs


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.

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