Serves: Well, should serve for 4 but the two of us ate it all….
Cooking time: 3,5hrs
1,2kg boneless cracking leg pork joint
1 tsp rosemary
1 tsp oregano
1 chilli flakes
1 large onion
1 tbsp flour
2-3 tbsp olive oil
salt & pepper
broccoli, on the side
3 large potatoes
1 garlic bulb
3 gallops sour cream
1 tbsp butter
1. Preheat the oven to 190C. Drizzle the garlic bulb with 1 tsp olive oil and seal it with kitchen foil. Place it in the oven and cook for 35-45 min.
2. Take the pork joint out of the fridge, unpack and cut the skin (half way through the fat but not through the meat) into a checkers pattern. Season it very well with salt and rub the salt into the cuts, meat and skin. Leave the joint for 20 minutes. Dry it with a kitchen towel and then season with extra salt (salt will prevent the pork from drying out while cooking).
3. Heat 1 tbsp of oil in a frying pan over high heat (until sizzling). Fry the pork for 1 minutes (until lightly browned) on each side and then transfer to a plate.
4. Once the garlic is ready take it out of the oven and lower the temperature to 150C.
5. Cut the onion into 4 thick slices. Place the slices into a roasting thin and cover with water.
6. Mix the rosemary, oregano, chilli and black pepper. Rub the pork with 1 tsp of olive oil and then spread the chilli herb mixture over the meat.
7. Place the roasting tin with onion in the oven and a flat roasting rack on top of the tin. Put the pork leg joint (fat side on top) on the roasting rack and cook for 1hr 30-40mins (30 min. per 500g of meat). To check whether the meat is ready stick a skewer into the thickest part of the meat. If the juices that are coming out are pink it’s not ready, if they are clear it’s ready. If you see the water has almost evaporated from the roasting tin while the meat is cooking, fill the tin with more water.
8. Mash:Simmer the potatoes for 25 minutes in salted. Drain, place the butter and sour cream and mash carefully. Squeeze the garlic into the potatoes and mix well.
9. Once the pork is ready transfer the meat to a plate and let it set for 20 minutes.
10. Simmer broccoli in hot water for 3 minutes.
11. Gravy: Take the tin with onions and juices out of the oven. Use a spoon to get rid of the excessive fat. Add 1 tbsp of flour to the mixture and stir well until thickened. Place back in the oven for a minute.
Serve sliced pork with garlic mash, gravy and boiled broccoli on the side.