Find your recipes and restaurants here

Leg of pork with herbs and orange

Recipe from: 3/7/1996 12:00:00 AM
Ingredients 6
Servings 6


  • 1
    leg of pork, about 2 kg
  • 9
    cloves garlic, cut into thin slivers
  • 500
    dry white wine
  • salt and freshly ground black pepper
  • 45
    freshly chopped herbs such as thyme, sage and parsley
  • 1
    orange, unpeeled, cut into slices


Preheat the oven to 160 ºC (325 ºF). Place the leg of pork on an oven rack in an oven pan. Remove the rind, cut into pieces and place on a separate baking sheet to make crackling. Cut a diamond pattern into the fatty layer of the meat and make incisions all over the leg. Insert the garlic strips into the incisions. Pour the white wine over the meat and season to taste with salt and pepper. Sprinkle with fresh herbs and arrange the orange slices on top of the leg and in the bottom of the pan. Cover with aluminium foil and bake for 30 minutes per 500 g, plus another 30 minutes. Remove the foil for the last 30 minutes so the meat can brown. Place the rind in the oven along with the meat and bake until crispy. Serve the leg of pork with the crackling, rosemary, potatoes and green beans. Serves 6.

Read more on: bake  |  pork


Turkish priest's lamb stew

2019-01-18 23:54 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.