Ingredients
Method
- 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
- Season the sauce to perfection