Garlic and oregano roast pork leg recipe with caramelised onion mash and jus roti

 

Garlic and oregano roast pork leg recipe with caramelised onion mash and jus roti

Serves 6

Prep time 25 minutes

Cooking time 2 hours

 

 Ingredients

1.8 kg Murray Valley Pork leg*

3 cloves garlic, finely chopped

1 1/2 tbsp chopped oregano

3 tsp finely chopped rosemary

1 1/2 tbsp (25 mL) olive oil

1 tsp vegetable oil

2 tsp table salt

60 g butter

3 onions, finely sliced

2 kg mashing potatoes, peeled and chopped

30 g butter for mashing

3/4 cup (185 mL) milk

Salt and pepper to taste

500 mL salt-reduced chicken stock

1 tsp cornflour

1 tbsp cold water

Blanched greens of your choice

* Also try using Murray Valley Pork shoulder, loin or rack roasts (with rind on)

 

 Method

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Combine garlic, oregano, rosemary and oil in a bowl.

2. Rub the herbed oil over the flesh of the pork, then massage the salt into the scored skin. Place in a baking tray and cook for 45 mins.Lower the temperature of the oven to 160ºC fan-forced/180ºC conventional and continue to cook for 45 mins to 1 hr, until the skin is crispy and the pork is cooked.

3. Melt butter in a large frypan over medium heat. Add onions and cook slowly for 10 mins until soft and golden.

4. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into pot over a low heat. Add butter and milk. Mash until smooth. Add caramelised onions. Season with salt and pepper.

5. Remove pork from oven and tray and rest for 15 mins. Place baking tray over high heat and add stock. Boil rapidly for 8–10 mins or until the liquid has reduced by half. Stir together cornflour and water. Add to pan juices and cook for 2 mins or until jus roti has thickened slightly.

6. Slice pork and drizzle with jus roti. Serve with mashed potatoes and blanched greens of your choice.

 

See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

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