I’m not a great fan of adding loads of spices to my meat as I feel it masks the flavour of my fantastic slow grown, outdoor reared pork but this is so easy and the gravy is amazing.
- Leg of pork joint
- 3 teaspoons of coriander
- 3 teaspoons of salt
- black pepper
- 2 large onions
Heat the oven on high. Mix the coriander and salt together. Rub all over the pork joint, getting the mix into the slits in the pork skin. Give a good dusting also of freshly ground pepper. Peel the onions and halve. Place the pork joint on top of the onions in a roasting dish and put in the oven for 35-40 minutes until the skin has produced crackling. Reduce the heat to 170/325 and cook for a further 1-2 hours depending on the size of the joint. Just make sure its cooked and wants to fall off the bone.
Leave to rest. Meanwhile remove the onions from the roasting dish, sprinkle in some flour and mix into the juices. Add a good splash of cider, place on heat and allow to thicken. Serve with the sliced pork and vegetables of your choice.