Slow-Roasted Leg of Pork with Spicy Scratchings
of pork. To make the scratchings, cut the skin into two pieces and score incisions through each piece. In a pestle and mortar, crush half the fennel seeds with half the coriander seeds, chilli flakes,
Ingredients
- 1 leg or shoulder of pork
- 3 tablespoons fennel seeds
- 3 tablespoons coriander seeds
- Pinch dried chilli pepper flakes
- Maldon sea salt and freshly ground black pepper
- Extra virgin olive oil, plus extra for drizzling
- 1 bulb garlic, skin left on the cloves
- 1 handful fresh sage
- 1 handful fresh rosemary
Instructions
- 1
Ask your butcher to remove and reserve the skin and bone from the leg of pork.
- 2
To make the scratchings, cut the skin into two pieces and score incisions through each piece.
- 3
In a pestle and mortar, crush half the fennel seeds with half the coriander seeds, chilli flakes, and a pinch of salt. Sprinkle the spice mix over the top and finish off with another good pinch of salt.
- 4
Pour a little olive oil over the pork skin and bake in the oven, on a rack over a tray to catch the fat, in a preheated 425 degrees F (220 degrees C/gas 7) oven until very crispy.
- 5
Make crisscross incisions all over the pork, on both sides.
- 6
Crush the remaining fennel and coriander seeds with another good pinch of salt. Sprinkle over both sides of the pork, and finish off with a grinding of black pepper.
- 7
Place the pork and garlic cloves in a roasting tray.
- 8
Cover with a few good lugs of extra-virgin olive oil.
- 9
Place the sage and rosemary in a pestle and mortar and gently crush together until they are lightly bruised and have released their flavours. Add 4 tablespoons of olive oil. Squeeze the flavoured oil over the pork and rub the herbs all over it.
- 10
Cook in the oven in a preheated 400 degrees F (200 degrees C/gas 6) oven for about 4 to 4 1/2 hours.