2 - 3kgleg of pork keep the bone and skin on for the best flavors
coriander
2tbspblack pepper and sea saltfreshly grounded
3carrotscut in halves
1bulbgarlickeep the skin on, break them into cloves
3red onionscut in halves
3sticksceleryhalved
4Bay Leaves
600mlwater
1/2bunchfresh sage
1/2bunchflat parsley
Few sprigs of rosemary
Instructions
Preheat your over to 220 C
Place the pork on a clean work surface, with a sharp knife make scores in diamond shapes or small squares a few centimetres apart through the skin into the fat but be careful not to make it too deep
In a mortar, ground the coriander, salt, and pepper
Rub the salt into the scores pulling the skin apart to make sure the salt is in
Make sure you brush off the excess salt, turn it over
Then season with a pinch of salt and pepper again
Place the pork, skin-side up in a roasting tray, and place it in the preheated oven.
Roast for 30 to 45 minutes, until the skin of the pork, has started to puff, and you can see it turning into crackling
At this point, turn the heat down to 170C and cook for about 41/2 hours or until the meat on the sides pull apart
Sprinkle the sage and rosemary with olive oil and sprinkle on the roast, place the roast back in the oven and let these herbs become crispy (This is optional)Remove the leg to board, cover with tin foil and allow to rest while you make the sauce
Gravy
Place the roasting tray on the hob over medium heat, add the flour and stir it into the juices so you get a sticky paste
Slowly add a little water until you have a lovely rich sauce, add a little butter if you like it to be a little richer
Pour the contents of the tray into a jug or bowl, the mustard and parsley, and blitz to a sauce with a stick blender