Tuscan Slow Roasted Pork Leg
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Prep: 20 mins
Cook: 4 hrs
Our beautiful free range pork leg is fantastic with Tuscan aromatics – rosemary, fennel and garlic. Slow roasted, this pork will be meltingly soft with crispy crackling.
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308 kcal
(per portion)
Ingredients you'll need
  • 1½ kg pork leg, boned and rolled
  • A 7½g sachet of fennel seeds
  • A handful of rosemary
  • 1½ garlic bulb
  • 1½ lemon
From your kitchen
  • A glug of olive oil
  • Sea salt and freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to its highest temperature.

  • 2.

    Unwrap your pork and pat dry with kitchen paper. Carefully pierce the skin with a sharp knife to make several holes, cutting 1 cm deep. Peel and thickly slice 4 garlic cloves. Push a slice into each of the holes in the pork. Strip the leaves from the rosemary and push them into the same holes.

  • 3.

    In a pestle and mortar, crush together the fennel seeds and 1 tsp coarse sea salt. Zest your lemon and add to the mortar with 1 tbsp oil. Grind to a coarse paste. Generously rub the fennel salt all over the pork.

  • 4.

    Pop the joint onto a roasting tray. Roast for 1 hr. Turn the temperature down to 160°C/Fan 140°C/Gas 3. Halve the remainder of the garlic bulb and halve the lemon. Tuck both under the pork with any leftover rosemary. Slow cook the pork for 3 hrs. Cover with a layer of foil if the skin darkens too quickly.

  • 5.

    Allow the pork to rest for at least 30 mins. The pork should be meltingly soft and the skin crispy. If the skin isn’t crisped up enough, pop under a hot grill for 2 mins.

  • 6.

    Remove the roasted lemon and garlic from the tin. Squeeze the roasted garlic flesh into a bowl and juice the lemon. Pour in the pork juices. Mix and serve with slices of pork.

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