Roast Leg Of Pork

by
leg of pork with spring greens

www.fieldandflower.co.uk

The farmers from Field & Flower give us their top tips on hope to perfect this classic roast dish. 

Serves 6

What you’ll need

  • Field&flower Leg of Pork 2.5kg (bone in)
  • Sea salt
  • 3 White onions – thinly sliced
  • Olive oil
  • Plain flour – 2 tbsp
  • Dry Marsala – 2 glasses
  • Stock (vegetable) – 750ml
  • Mustard powder – 1 tsp
  • Grain mustard – 1 tbsp
  • Jersey Royal potatoes
  • Green Vegetables

What To Do:

1. Pre heat the oven to 220°C. Rub the scored pork with olive oil and plenty of salt and place in a roasting tin and roast for 30 minutes. Turn the oven down to 190°C and roast for a further 2 hours, remove and allow to rest under foil for 25 minutes.

2. Put the onions and olive oil in a heavy based pan and cook over a low heat until very soft and golden. Stir in the flour and let it cook for a few minutes followed by the Marsala and stock. Add the mustard powder, seasoning and simmer for 20 minutes then stir in the grain mustard. You can make the sauce the day before and re heat if you want.

3. Serve with potatoes of your choice and steamed mixed greens (kale and savoy cabbage – cooked in butter are a perfect accompaniement) with the marsala sauce.

Recipe from fieldandflower.co.uk

Please comment