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Mediterranean Roasted Leg of Pork with Potatoes

Roasted Leg of Pork in a Portuguese Marinade with Potatoes

Serves 6

Marinade/ brine time 4 hours and up to overnight

Cook time 2-1/2- 3 hours

For the roast:

1,500-1,700 kilograms boneless leg of pork, preferably brined for 15 minutes

1,500 kilograms of white baking potatoes, peeled, quartered, and kept completely covered by cold water, to prevent browning, until ready to use.

250 ml. Dry white wine

60 ml. Extra virgin olive oil

1 tbsp. Course sea salt

1 Sprig of fresh rosemary, optional

For the marinade and sauce:

1 large onion, peeled and quartered