Roast leg of pork

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 15
Servings 8
Time 45

Ingredients

  • 2
    kg
    fresh ham
  • 6
    cloves garlic, coarsely chopped
  • 30
    ml
    fresh orange juice
  • 15
    ml
    sunflower oil
  • 15
    ml
    white wine vinegar
  • 5
    ml
    salt
  • 5
    ml
    black pepper
  • 3
    ml
    dried oregano, crumbled
  • 1
    large onion, sliced
  • For the gravy:
  • 1
    Litres
    water
  • 65
    ml
    flour
  • 45
    ml
    orange juice
  • 30
    ml
    white wine vinegar
  • 30
    ml
    sugar
 

Method

265
 
1. Preheat oven to 180°C. With a sharp knife score the skin and fat of the pork leg deeply in a diamond pattern.
2. Whisk together garlic, orange juice, oil, vinegar, salt, pepper and oregano.
3. Rub mixture into the meat. Put the onion in the middle of a roasting pan, arrange a rack on top of it, and put the pork on the rack.
4. Roast in the oven for 4 hours, then let stand in the pan at room temperature for 15 minutes.
5. Transfer the pork roast to a carving board, pull off the crackling (crisp pieces of skin), reserving it; remove and discard the remaining fat.
6. Slice the meat thinly across the grain, arrange it on a platter, cover and keep warm with the reserved crackling.
7. For the gravy: Transfer 2 tablespoons of fat from roasting pan to a saucepan and pour off remaining fat from pan juices. Add water to roasting pan and de-glaze pan over high heat, scraping up the brown bits.
8. Add flour to fat in saucepan, cook roux over low heat, whisking for 2 minutes, strain mixture from roasting pan through a sieve into roux, pressing hard on the solids.
9. Whisk in orange juice, vinegar and sugar; simmer gravy, whisking for 5 minutes, season with salt and pepper.
10. Serve pork roast with roast potatoes and gravy.
 

Read more on: roast  |  pork
 

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