Ingredients

One 6 pound leg mid-roast, rind on and shank off

Seasoning Rub
3 cloves garlic, chopped
10 sage leaves, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Outer Crust Seasoning
1/8 teaspoon salt
1 tablespoon caraway seed

Apple Gravy
2 cups unsweetened apple juice
2 tablespoons arrowroot mixed with 1/4 cup unsweetened apple juice
1/4 cup chopped parsley

Directions

1. The seasoning rub: Preheat the oven to 350F. Puree the garlic, sage, salt and pepper in a food processor or with a mortar and pestle until it is a paste. Spread the paste on the cut surface of the roast and up into the bone cavity. Place the prepared roast on a rack and close the open end with metal skewers. Lace it up with butcherís twine and tie security.

2. The outer crust seasonings: Rub the salt and caraway seeds into the incisions in the rind. Place the roast on its rack in a roasting pan, pour in 2 cups of water, and bake for 2 1/2 hours, or until the internal temperature measures 175F.

3. Throughout the baking process, check to make sure there is water in the bottom of the pan. Remove from the oven, transfer the roast to a cutting board, and let it rest for 20 minutes. Reserve the juices in the pan.

4. Make delicious crisp cracklings: Cut off the rind, scrape off and discard the white layer of fat from the inside, and place the rind on a baking sheet. Slide under the broiler until it gets really crisp, about 5 minutes. Remove from the oven, cut off all the surface fat and discard. Cut the cracklings into 4x2 inch pieces.

5. The gravy: Put the roasting pan with the reserved pan juices directly on a stovetop burner, add the apple juice, bring to a boil, then pour through a sieve into a fat strainer. Let sit for a few minutes until the fat has floated to the surface. Pour the fat-free juices from the strainer into a small saucepan. Bring the liquid to a boil, remove from the heat, stir in the arrowroot mixture, return to the heat, and bring to a boil to thicken and clear, about 30 seconds.

6. To serve: Serve three slices of the pork, about /4 inch thick each, and one piece of the crisp cracklings on individual serving plates. Ladle with the gravy and garnish with the parsley. Serve with Roasted potatoes, Brussels sprouts and broiled tomatoes.

Roast pork is great for the holiday or any large gathering. Graham Kerr serves his with a healthy apple gravy.

Roast Pork & Apple Gravy
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