- 1.8kg organic leg of pork, boned and rolled
- 12 shallots
- 1½ garlic bulb
- A handful of thyme
- 1½ tbsp Dijon mustard
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 230°C/Fan 210°C/Gas 8. Unwrap your pork and pat it dry. Place in a roasting tin and let it get to room temperature.
- 2.
Drizzle over 1 tbsp oil. Sprinkle over a generous scattering of salt and a few cracks of black pepper.
- 3.
Roast the pork for 30 mins till the skin is beginning to crackle.
- 4.
Halve the garlic bulb. Wrap it tightly in a square of foil.
- 5.
Remove the pork from the oven and baste the skin well. Lower the oven temperature to 160°C/Fan 140°C/Gas 3. Drop the whole, unpeeled shallots and the foil-wrapped garlic bulb into the dish next to the pork. Return the pork to the oven and gently roast for 1 hr.
- 6.
After an hour, lift the pork from the tin and cover with foil. Leave to rest for at least 30 mins.
- 7.
Allow the shallots and garlic to cool a little. Peel the shallots, keeping them as whole as possible. Place back in the roasting tin and pop in the oven set to a low temperature to warm through.
- 8.
Squeeze the softened roasted garlic cloves from their papery skins into a small bowl. Strip the leaves from the thyme and mix with the garlic and Dijon mustard. Pour in any juices from the pork plate.
- 9.
Slice the pork thinly. Serve with the roast shallots and the roasted garlic mustard.
- Tip
Snap & Crackle
Crackling not crackled? After the pork has cooked, cut the skin from the joint. Lay the skin on a foil lined tray. Slide under a hot grill for a few mins till the skin has bubbled. Take care not to let it burn.
