- 2¼kg leg of pork, boneless
- 1 tbsp smoked paprika
- 2 tsp cumin seeds
- A handful of rosemary
- 2 garlic cloves
- 3 tbsp olive oil
- Sea salt and freshly ground pepper
Heat your oven to its highest setting. Unwrap your pork. Set it in a roasting dish and leave to get up to room temperature.
Finely chop the rosemary leaves and crush them with the garlic cloves and a good pinch of salt and pepper in a pestle and mortar. Mix in 2 tsp cumin seeds and 1 tbsp smoked paprika. When you have a sand-like mixture, pour in 3 tbsp olive oil to make a paste.
Massage the paste all over the pork, making sure it is rubbed in well.
Roast for 25 mins. Reduce the temperature to 180°C/160°C/Gas 4. Roast for another 1 hr.
Take the pork out of the oven – it should be meltingly soft with crispy skin. If the skin isn’t crisp enough, pop under a hot grill for 2 mins. Rest for at least 30 mins before carving.
Drizzle the dish juices over the carved meat. Serve with slices of crisp crackling.
Make your pork go that bit further by making our Ging Gang Goulash with leftover shreds of pork. Find it at www.abelandcole.co.uk/recipes