Sometimes I get these really intense cravings for food & I’m usually antsy until I take care of them. Last night I had a craving for pork roast so as soon work was done I headed into Countdown and picked a pork leg roast up (they didn’t have a boneless rolled one as they have deliveries on Tuesday).
The recipe I use normally calls for fresh rosemary however when I buy some I only end up using a bit and the rest goes to waste so I used dry Rosemary.
In a measuring jug add 1/4 cup Olive Oil, 5 cloves of garlic and 3 tsp of rosemary (3 sprigs of rosemary). You can put this through a food processor to give it a smooth consistency however I just mixed if all up in the measuring jug.
I patted the roast dry (better crackling) and rubbed it with pepper all over except the crackling bit. Then added salt this time including the crackling bit. Be generous with the salt and make sure you add it between the scored fat as it will make the crackling that much better. To ensure best results with cracking refer to the steps here.
In a baking tray spray some more olive oil and then add your quartered potatoes, more cloves of garlic and some herb salt and give it a good toss. Place the roast on top of the potatoes (I placed the roast on a rack to ensure it cooks evenly but if you don’t have one that’s ok too). And final step pour the marinade over the roast. Give it a could rub. Get your hands in there it increases the love…
Preheat your oven to 210C to start of it so that we can give that crackling a good crisp up. Once the oven has preheated place the roast in the centre rack. Keep the temp at 210C for the first 15 mins. This gives the crackling a good head start.
After 15 mins lower the heat to 170C and cook the roast for 15 mins per 500gms or until the internal temp is 71C. DONT KEEP OPENING THE OVEN DOOR!! Leave it alone.
Keep an eye on the potatoes as they may cook faster than the roast. You want to cook the potatoes this way if you want to the cook the whole meal in one pan. The other way for great roast potatoes is to par boil them and then chuck them in the roasting pan while the roast is resting.
If the crackling has not puffed up nicely by the end of the cooking time get the roast out and lay it on a plate and cover with foil. This allows all the juices to circulate evenly and keep the roast moist. I never appreciated the resting process but having tested the perks of it wont do things differently ever again. Take the crackling and once the pan drippings are drained add it to the pan and crank up the heat to 210C to puff it up.
While the roast is resting you could make some gravy out of the pan drippings. I’m not a gravy person so I leave the drippings in the container I refrigerate the roast in. Helps not to dry it out.
2.5 hrs later…minimal preparation and amazing results.