- 1.2kg boned & rolled pork leg
- A bulb of garlic
- A handful of rosemary
- 2 tbsp fennel seeds
- 1 lemon
- A glug of olive oil
- Sea salt and freshly ground pepper
Any leftovers? Make your pork go that bit further by popping any leftovers into our Ging Gang Goulash click here. Or shred and enjoy the ultimate pulled pork sandwich.
1. Heat your oven to its highest setting.
2. Unwrap your pork and pat dry with kitchen paper. Carefully pierce the skin with a sharp knife, 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 salt. Add 1 tbsp olive oil and the lemon zest. Grind to a coarse paste. Generously rub the fennel salt into all of the grooves and holes.
4. Pop the joint onto a roasting tray. Roast for about 1 hr at this high temperature. Then 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 is darkening too quickly.
5. Allow 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 a couple of mins.
6. Remove the roasted lemon and garlic. Squeeze the garlic cloves into a bowl and juice the lemon. Pour in any pork juices. Mix and serve with the pork.