This is my recipe for Slow Roast pork leg the leg joint is a great and tasty joint of meat but it is best cooked on a low heat for a long time.
In this Slow Roast Pork recipe I have marinaded the leg joint over night in a mixture of citrus rind, mustard and parsley, this gives the pork a strong hot and zesty taste. During the slow cooking process the kitchen smells wonderfully of citrusy aromas.
I also removed the pork skin off the joint at the end of the cooking time and make some pork crackling, this method worded really well, nicely puffed up and crunchy, without out the chance of breaking your teeth which has happened sometimes.
For slow cooking in the oven you really need two pieces of equipemnt. They are an oven tempometer and a meat thermometer. The oven thermometer is used to ensure you have the right temperature inside the oven, as the temperature gauge is often inaccurate at these lower temperatures. The meat thermometer will let you know when the joint is fully cooked.
Slow Roast Pork Recipe
Ingredients makes about 12 servings
3kg boned pork leg skin on
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
1 tablespoon whole black peppercorns crushed
10g fresh rosemary leaves
50g fresh flat leaved parsley
Peel from 1 lemon
Peel from 1 orange
To make the marinade, remove the zest from the lemon and orange. Using a vegetable peeler to remove the zest in thin slices, trying not to remove the white pith with the zest.
Chop altogether and finely the rosemary, parsley, lemon peel, orange peel. I used a mezzaluna, alternatively use a knife or a food processor, which would do the job just as well.
Place this herb and zest mixture into a large bowl then add the mustard and black peppercorns which should be crushed using a pestle and mortar, or coffee grinder.
Add the pork leg joint to the marinade and and rub the mixture well into all the surfaces of the pork, also rub into all the nooks and crannies of the meat, to get the maximum flavour into the meat.
Leave the pork to marinade in the fridge over night covered with clim film.
The next day remove the pork leg from the marinade and place into a roasting tray. Place in the oven set at 80C, confirming the correct temperature with the oven thermometer.
Place the meat thermometer into a thick part of the leg joint.
Cook for around 6 hours or until the internal temperature of the pork is 72C.
After about 4 hours remove the fat and rind.
How to make the pork crackling.
Remove the fat off the pork skin. Then cut the pork skin into bite sized pieces. Then place the pork skin pieces into the oven at your ovens highest temperature, and cook for 10 – 15 minutes. The skin should puff up and the pieces of pork skin should be crunchy. If the skin is tough I would throw away, and try again as you may chip a tooth.
The slow roast pork should be removed from the oven when ready (72C) and allow to rest for 20 minutes before carving and serving.