Porchetta – Roast Pork Leg

Riomaggiore gebakte vark2014-12-04 - Pork Roast 1 2014-12-04 - Pork Roast 2

We were given a lovely bit of pork – free range of course! It was quite a big leg and I had to trim it quite a lot to make it fit the pot. I do have roasting trays big enough for large pieces of meat but my present oven is not wide enough for them.

PORCHETTA  (leg only. In Italy one sees the whole pig roasted to perfection)

The pork will roast for a few hours so arrange the rosemary and sage twigs, a handful of bay leaves, one lemon, two whole garlic (skin on), for the pork to rest on, in the bottom of the pot. Drizzle generously with olive oil

Score the skin of the joint deeply, right down to the meat

Ingredients for paste :

1 handful of fresh rosemary

1 handful if fresh sage

3 peeled cloves of garlic

4 or 5 fresh bay leaves

3 tablespoons olive oil or more

salt and pepper

Pre heat the oven to maximum heat. It must be really hot so heat it for at least 20 minutes

Meanwhile, put all the paste ingredients in a mortar and pound vigorously. Add olive oil to make a rough paste. Cover the skin with the mixture forcing it between the scored pieces of skin. Rub salt on the skin to help the crackling process. Put the meat in the pot or pan, on top of the sage, rosemary, bay and garlic. and put it in the center of the hot oven. Roast the meat at the high heat for about 25 minutes or until you have golden brown crackling, then turn the heat down to 170 degrees and cook for 3 hours or until the meat is soft enough to break away wit a fork.

The flavor and aroma is wonderful and the leftovers are even better. With friends and family present when the pork came out of the oven, on the excitement, I forgot to photograph the finished product so you will have to take my word for it that it was perfectly crackled all over!

 

 

3 thoughts on “Porchetta – Roast Pork Leg

  1. Sometimes you realise just how awesome it is to be alive. One of those times is when you are munching on free range herbally fragrant pork crackling 😉

Comments are closed.