- 1½kg pork leg, boned and rolled
- 1 tbsp coriander seeds
- 4 sticks of rhubarb
- 1 orange
- 1 tbsp Demerara sugar
- 1 tsp sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 100ml vegetable stock,
- white wine or beer
- Pestle and mortar
- Roasting tin
- Heatproof jug
Heat your oven to 240°C/Fan 220°C/Gas 9. Remove the pork from its wrapping. Pat dry. Leave it get up to room temperature.
Pour 1 tbsp coriander seeds into a pestle and mortar. Add 1 tsp salt, a good grinding of pepper and 1 tbsp olive oil. Bash to release the aromas. Put the pork in a roasting tin and massage the coriander salt all over, pushing it into the scores. Roast for 20-25 mins to crackle the skin.
While the pork cooks, trim the rhubarb, leaving the sticks whole. Zest and juice the orange.
After 20-25 mins, turn the heat down to 180°C/Fan 160°C/Gas 4 and roast for another 2 hrs till the meat is tender and cooked through.
Pierce the joint with the tip of a knife. Make sure the juices run clear. If not, cook a bit longer. Place the pork on a large plate. Cover with foil. Let it rest for 30 mins or more before carving.
While the meat rests, put the roasting tin onto a medium heat on the hob. Scrape the base of the tin to lift any flavourful bits. Pour in 100ml vegetable stock, white wine or beer and cook for 5 mins, stirring. Strain through a sieve into a jug and then pour back into the tin.
Stir in the orange juice and 1 tbsp sugar. Add the rhubarb sticks to the gravy. If they’re too long to fit in the tin, halve them. Roast in the oven for 10-15 mins till just tender. Thickly slice the pork and serve with the orangey gravy and roasted rhubarb, scattered with the orange zest.
Any leftovers?^ Swap shreds of leftover pork for the diced pork in our Honey Ginger Pork Ramen.