Pork Roast with Homemade Gravy



You will need..
2.5kg pork leg roast, de-boned, trussed with skin scored (ask your butcher to do this for you)
2 Tbsp sea salt
2 Tbsp olive oil
2 Tbsp lemon juice
fennel seeds (optional)

Mirepoix- chunky diced vegetables
1 carrot
1 onion
2 celery sticks
4 cloves garlic (leave whole in skins- just lightly bruised)

Gravy
2 Tbsp plain flour
2 cups reduced salt stock (or water)

Salad
1 fennel bulb, shaved
1 granny smith apple, thinly sliced
1/2 cup roasted, peeled hazelnuts
1 cup baby rocket leaves
1 Tbsp olive oil
1 Tbsp vinegar of your choice
salt and pepper to season

roasted vegetables of your choice- pumpkin and sweet potato go well

Method..
1. Preheat your oven to 240 degrees celsius.
2. Dice the mirepoix and in the bottom of a heavy roasting tray, and lightly drizzle with olive oil.



3. Rub a drizzle of olive oil over the skin of the pork. Scatter salt to evenly cover in a light layer over the pork skin, then drizzle lemon juice and a scatter of fennel seeds if you are using. Lightly massage over the skin to rub in the flavours.
4. Place the pork over the mirepoix and into the oven for 30 minutes, or until crackling starts to form.
5. Turn the oven down to 170 degrees celsius for 2.5-3 hours, until the pork is soft and tender, I add the pumpkin/potato when there is about 45 minutes left.



6. Remove from the oven, wrap the pork in foil to rest and transfer the baking tray with the mirepoix to a low burner.
7. Add two Tbsp flour to the mirepoix and stir well to coat. Add the stock or water, then use a fork to mash the veggies into the liquid. Bring to a simmer over the burner, lightly scraping the base of pan  with a wooden spoon to get all the caramelised goodness into the gravy. Cook for 10 minutes or until nice and thick, then strain out the lumps using a sieve or fine colander.



8. Remove pork from foil, if crackling isn't fully formed, place the griller on high, and sit the pork under the grill to finish crisping skin.
9. Remove trussing, slice and serve with roasted vegetables, fennel salad and gravy.



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