Remember to remove your pork leg boned and rolled joint out of
the packaging, pat dry and bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the Pork Leg Boned And Rolled just prior to
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage the Pork Leg Boned And Rolled with a little goose or
duck fat or a light olive oil if the joint does not have a generous
coating of fat then season with good quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a bramley apple peeled
and quartered to the trivet.
Place the Pork Leg Boned And Rolled skin side up onto the
trivet which should line the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 190°C then continue roasting for 30 minutes per
500g reaching a core temperature of minimum 65°C.
Remove your Pork Leg Boned And Rolled from the oven and pop
onto a clean tray and keep warm by covering with a sheet of tin
foil then resting for a minimum of 20 minutes before carving,
leaving the roasted vegetables in the tray for the gravy
For the gravy I make up 500ml of essential cuisine chicken
stock, then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, then pass through a fine sieve
pushing all the juices from the vegetables into a clean sauce pan,
bring to the simmer and thicken if required by whisking in a
teaspoon of corn flour mixed with a little cold water and reduce
till you reach a rich glossy gravy.