Garlicky Roast Pork
Serve this delicious roast leg of pork with roast potatoes, apple sauce and green veg like beans or broccoli.
Ingredients
Serves: 12
- 1 medium sized leg of pork leg roasting joint, trimmed
- 3 cloves garlic, sliced
- 1 teaspoon salt
- 1/2 tablespoon freshly ground black pepper
- 3 bay leaves
- 1/2 cup cider vinegar
- 1 teaspoon dried thyme
Directions
Preparation:20min ›
Cook:3hours ›
Ready in:3hours20min
- Preheat oven to 160 degrees C.
- With a small knife, pierce top of roast. Force garlic slices into the slits. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting tin, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
- Roast for 3 hours or until an internal temperature of 70 C is reached. Baste the roast frequently while it is cooking. Let it rest for 15 minutes covered with foil before slicing.
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Reviews and Ratings
Global Ratings:
(363)
Reviews in English (276)
Something else. Great recipe. I do mine in a slow cooker on low for about 6-7 hours. It turns out great...and the juices make a great base for a nice gravy. A great way to do a roast. - 08 Oct 2008
Used different ingredients. Great recipe. This was the first time I've made a pork roast. I used fresh thyme and added more vinegar as it evaporated during cooking. During the last hour of cooking, I added chopped potato, onion, and carrots, tossed with a small amount of olive oil, garlic, ground black pepper and balsalmic vinegar, to the roasting pan. I also added some chopped green and red capsicums, zucchini and round squash to the veggie mixture the last 20 minutes. Served with cranberries, green salad and crusty bread. The roast was quite juicy and had great flavour. Wonderful! - 08 Oct 2008
I have made this 3 times in a month: it's our new favorite roast meal. I always add a small tin of water to the oven while doing a roast to make sure it doesn't dry out. If your oven has a setting for adding grill heat from above this is great for the last 20 minutes to really crisp up the crackling, making sure you angle the skin up towards the element. Especially delicious with roasted fennel, which can be added for the last 20-30 minutes and finished off at 200 degrees for a few minutes while the roast is resting out of the oven. - 25 Aug 2010
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