Roasted Pork Leg with Asian twist
1, 6 kg Pork leg roast (or any similar size)
1 tablespoon chilli flakes
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon crushed garlic
1 tablespoon salt
2 tablespoons oil
Preheat oven to 190ºC. If your oven has a fan function then use this.
Score the skin of the pork leg with a sharp knife then pat dry with paper towel.
Mix together the flakes, seeds, garlic & salt and massage into the pork rubbing in well between the scored lines.
Place pork on a rack in a roasting tray (It's important to let air circulate around the roast for even cooking).
Insert a meat thermometer into the middle of the meat.
Drizzle over the oil.
Pour 1 cup of boiling water into the oven tray.
Place in the pre-heated oven for half an hour and then reduce the temperature to 120 º C and cook a further 3-4 hours until the juices run clear when the meat is pierced or until the thermometer reaches 71ºC.
When you have about 30 minutes left place potatoes, carrots, artichokes or other vegetables and sliced onion in the tray under the roast and bake it in the oven while it soaks up the juice from the roast as well.
Take out the tray and sprinkle in cornstarch and stir until you have a nice gravy with all the tastes from the pork and the vegetables and potatoes in it.
Leave the pork leg to rest for about 15 minutes before you cut into it. The meat will be as tender as you can tear it with a fork. The skin crisp and crackeling.