- 3kg free-range pork leg
- 2 tbs coriander seeds
- 1 tbs peppercorns
- 6 bay leaves
- 2 tbs organic animal fat (pork or beef)
- 6 onions
- 1/2 bunch fresh sage
- 1/2 bunch fresh rosemary
- 30g tapioca flour
- 1 bunch fresh parsley
- 1-2 tbs dijon mustard
Pre-heat oven to 250 degrees C
Cross-score the pork leg with a sharp knife
Grind up the coriander seeds, peppercorns and 2 tsp sea salt in a pestle and mortar (or coffee grinder if you don’t have the former). Add the bay leaves, and grind together. Transfer to a bowl, adding in the melted animal fat, mixing into a paste.
Rub all over the pork, working the paste into the cracks of the skin.
Peel and cut the onions in half, placing in the roasting tray and place the pork on top.
Roast for 40 minutes, or until crackling has formed, then turn the oven down to 170 degrees C. Slow-cook for 3 1/2 hours, or until the meat is easily pulled apart.
Remove pork from the tray. Heart the tray on stove, stirring in the tapioca flour to thicken up juices into paste. Slowly add some water to create a sauce consistency, then add in finely chopped parsley and the mustard, stirring well to create the gravy. Add salt & pepper as you desire.
Serve pork with fresh sage, rosemary, the caramelised onions and gravy.