Thought I would post a quick recipe on how to get mouth-watering roast pork.

Ingredients:

  • Pork Leg (~2.5kg)
  • 3 Onions
  • 2 Garlic Cloves
  • Salt
  • Pepper
  • Oregano
  • Parsley
  • Oil
  • White Wine

Directions:
First chop your onions, no need to be precise – go for rustic charm! Scatter them onto the bottom of a medium sized roasting dish and put your pork on top. Put lots of salt and pepper on the top after scoring the fat and rub in. Then pour over oil and wine. Dot the chopped garlic around the place and sprinkle oregano and parsley (however much you want – I put lots!). Cover in tin foil.

Heat the oven to about 480 degrees Fahrenheit and put pork on the middle shelf. Immediately turn temperature down to 190. Leave for an hour or so and then remove foil and place back in the oven to make the crackling on top. Stick in a meat thermometer so you can cook it how you like it. When its done remove and slice. The stock can be kept for soups or stews or liquidised to make a gravy.

This post shares a straightforward recipe for creating delicious roast pork using a 2.5kg pork leg and simple ingredients like onions, garlic, herbs, and white wine. The cooking method involves layering chopped onions in a roasting dish, placing the seasoned and scored pork on top, then covering with foil and starting at a high temperature (480°F) before reducing to 190°F for about an hour. After removing the foil, the pork continues cooking to develop crispy crackling on top, with doneness monitored using a meat thermometer. The recipe emphasizes a rustic, relaxed approach to preparation with generous use of herbs and seasonings. As a bonus, the resulting cooking juices can be saved to make stock for soups, stews, or gravy, making this a practical and flavorful approach to roast pork.