Roast Leg of Pork (Cuissot de Pore R´ti)

Servings: 10

Author:

French [/cuisines/french/]

Pork [/ingredients/pork/]

Instructions

1 Season the scored joint and place onto some bones or on a trivet in a roasting
tray. Coat with the oil, rubbing it into the skin, and place in the oven at
220°C, reducing the temperature after 20 minutes to 180°C. Roast for 1 1/2
hours, basting occasionally, ensuring that it is well done and the juice runs
clear.
2 Remove from the roasting tray and retain, preferably standing on a wire grid for
20 minutes before carving. Any juices collected should be used in making the
gravy.
3 Place the roasting tray on the stove and heat gently, allowing the sediment to
settle.
4 Drain off the fat, leaving the sediment in the tray.
5 Add the brown stock and allow to simmer gently for a few minutes.
6 Strain through a fine conical strainer into a saucepan, reboil, skim off all
traces of fat and season to taste.
7 Remove the crackling and cut into pieces. Carve the leg across the grain,
allowing one thick or two thin slices per portion, together with a piece of
crackling.
8 Arrange slightly overlapping on an oval flat dish, coat with some of the roast
gravy and serve garnished with the picked watercress.
9 Serve the remainder of the roast gravy and the Apple Sauce in sauceboats.