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
1 Bunch of fresh coriander/ cilantro
6 Garlic cloves
2 Bay leaves
1 tbsp. Tomato paste double concentrate
1 tbsp. Sweet paprika
1/2 tbsp. Ground ginger
1 tbsp. Coarse sea salt
1-1/2 tbsp. Dry Herbes de Provence
100 g. Portuguese or Spanish chorizo
60 ml. Extra virgin olive oil
60 ml. Red wine vinegar, can substitute with white wine vinegar, balsamic vinegar or lemon juice
Freshly cracked black pepper to taste
250 ml. White wine
100 ml. Water
1 Chicken stock cube, optional
Place all ingredients for marinade in blender or food processor and purée.
Place pork in a large bowl and cover completely with marinade purée
Cover and refrigerate a minimum of 4 hours and up to overnight
When ready to roast, preheat oven to 160°C /320°F.
In an oven safe roasting pan, lift pork from marinade and let excess drop back into bowl. Reserve marinade.
Place pork in centre of pan and drizzle olive oil and salt from the "For the roast" ingredients list. Pour the wine into the bottom of the roasting pan.
Cover tightly with aluminum foil and place in centre of oven. Roast for 1 1/2 hours.
Meanwhile, drain potatoes from water and add to reserved marinade, coat well.
After the pork has roasted 1 1/2 hours, lift potatoes from marinade add potatoes to roasting pan, all around pork. Discard unused marinade.
Cover roasting pan back up again and return to oven.
Roast for another hour.
After an hour, uncover roasting pan.
Crank your oven temperature up to 250°C /480°F with the grill/ broiler top element on and roast for another 10-15 minutes to crisp and brown pork and potatoes.
When finished roasting, lift pork onto a carving board and tent with foil to keep warm. Let rest 10 minutes before cutting.
Serve potatoes and pork with pan dripping and sauce. There should be plenty :)
