Roast Pork and Gravy
- 2.5-3 kg butchery pork roast leg bone in, per kg 1.5kg min order
- 2-3 tsp olive oil
- 2 tsp salt
- 2 fresh rosemary sprigs,broken into small pieces
- 2 Tbsp flour
- 1 cup stock
Preheat the oven to 200°C.
Wipe the meat with paper towels. Using a very sharp knife, make diagonal scores in the skin 5–10mm apart and 3mm deep.
Put the meat in a roasting pan and rub the olive oil, salt and rosemary over the whole leg.
Place the pork in the centre of the oven and cook for 30 minutes until the skin starts to crisp, then reduce the oven temperature to 180°C.
Every 30 minutes, baste the pork with the fat from the bottom of the roasting pan.
Allow 20 minutes cooking time per 500g. Remove from the oven once the crackling is well blistered and bubbled, and the juices run clear when the meat is pierced with a thin knife.
Allow the meat to rest in a warm place for 10-15 minutes before carving. Serve with apple sauce, gravy and seasonal vegetables.
Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.