Spanish Pork Leg
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Prep: 15 mins
Cook:1 hr 30 mins + 30 mins resting
We’re off to sunny Spain (without leaving the kitchen, mind). Give Rob Mercer’s Staffordshire high welfare pork leg a Spanish twist thanks to smoky paprika, cumin seeds, rosemary and garlic.
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460 kcal
(per portion)
Ingredients you'll need
  • 2¼kg leg of pork, boneless
  • 1 tbsp smoked paprika
  • 2 tsp cumin seeds
  • A handful of rosemary
  • 2 garlic cloves
From your kitchen
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to its highest setting. Unwrap your pork. Set it in a roasting dish and leave to get up to room temperature.

  • 2.

    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.

  • 3.

    Massage the paste all over the pork, making sure it is rubbed in well.

  • 4.

    Roast for 25 mins. Reduce the temperature to 180°C/160°C/Gas 4. Roast for another 1 hr.

  • 5.

    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.

  • 6.

    Drizzle the dish juices over the carved meat. Serve with slices of crisp crackling.

  • 7.

    Make your pork go that bit further by making our Ging Gang Goulash with leftover shreds of pork. Find it at

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