Roast Pork with Garlic
For this recipe it is best to use the hind leg of the pig (otherwise known as the ham) with its delicious skin. The skin is cut here to let the fat escape and to enable the meat to absorb all the flavours of the fat and seasonings. And, on top of that, it’s delicious to eat!
- 1 piece of leg pork weighing about 1.8kg (4 lb)
- 4 tbsp olive oil
- 2 carrots, finely diced
- 15 garlic cloves, finely chopped
- 300ml (10 fl oz) dry white wine
- Sea salt and pepper to taste
- Preheat the oven to 220 C/ 425 F/ Gas 7.
- Score the skin of the pork with a very sharp knife to make a grid pattern of little squares (your butcher can do this for you). Rub the skin with sea salt and grease on all sides with the olive oil. Place the meat in a baking tray and cook in the preheated oven for 25 minutes.
- In the meantime, mix the carrots and garlic with the wine, and season with black pepper.
- After roasting the pork for 25 minutes, take it out of the oven and pour over it the carrot, garlic and wine mixture. Don't let the garlic or carrot stick to the skin of the pork, as they will burn. Turn the oven down to 190 C/ 375 F/ Gas 5, replace the roasting pan and cook at this temperature for a further 2 hours. Every now and again baste the pork with the juices in the pan, taking care again not to let the vegetables stick to the skin.