- 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
- 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 www.abelandcole.co.uk/recipes