| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Kerr | 10 | Servings | |
INGREDIENTS
| 1 | 6 lb leg mid-roast, rind on | |
| and shank | ||
| off | ||
| 3 | Cloves garlic, chopped | |
| 10 | Sage leaves, chopped | |
| 1 | Pinches ground sea salt | |
| 1 | Pinches ground black pepper | |
| 1 | Pinches ground sea salt | |
| 1 | t | Caraway seed |
| Apple Gravy | ||
| 2 | c | Unsweetened apple juice |
| 2 | T | Arrowroot mixed with 1/4 cup |
| unsweetened slurry | ||
| apple juice | ||
| 1/4 | c | Chopped fresh parsley |
| x 2" pieces. |
INSTRUCTIONS
Seasoning rub: preheat the oven to 180C/350F. Puree the garlic, sage, salt and pepper in a food processor until it forms a paste. Spread the paste on the cut surface of the roast and up into the bone cavity ~ this will let the flavours penetrate the meat while it roasts. Place the prepared roast on a rack and close the open end with metal skewers. Lace it up with butcher's twine and tie securely. Outer crust seasoning: rub the salt and caraway seeds into the incisions in the rind. Place the roast on its rack in a roasting pan, pour in 2 cups of water and bake for 2 1/2 hours or until the internal temperature measures 180C/350F. Throughout the baking process, check to make sure there is water in the bottom of the pan. Remove from the oven, transfer the roast to a cutting board, and let it rest for 20 minutes. Reserve the pan juices. Make cracklings by cutting of the rind and scraping off the white layer of fat from inside. Put the rind on a baking sheet and cook until the grill until it becomes really crisp, about 5 minutes. Remove from the grill, cut off all the surface fat and discard. Cut the cracklings into Put the roasting pan with the reserved pan juices on to the hob. Add the apple juice, bring to a boil then pour through a sieve into a fat strainer. Let set for a few minutes until the fat has floated to the surface. Pour the fat-free juice from the strainer into a small saucepan. Bring the liquid to a boil, remove from the heat, stir in the arrowroot slurry, return to the heat and boil to thicken and clear (about 30 seconds). To serve, put three slices of pork and one piece of crisp crackling on each plate. Ladle with gravy and garnish with a sprinkle of parsley. Serve with roast potatoes and brussel sprouts. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 725
Calories From Fat: 467
Total Fat: 52.4g
Cholesterol: 223.9mg
Sodium: 1501.4mg
Potassium: 369mg
Carbohydrates: 16.5g
Fiber: 1g
Sugar: 5.7g
Protein: 48.6g