Spiced roast leg of pork

    2 hours 15 min

    This African-inspired roasted pork leg is full of exotic flavour thanks to harissa, oregano, caraway, cumin and turmeric.

    12 people made this

    Serves: 6 

    • 2 tablespoons coarse sea salt
    • 2 teaspoons dried oregano
    • 2 teaspoons caraway seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon dried marjoram or savory
    • 1/2 teaspoon turmeric
    • 2 tablespoons harissa
    • 3 cloves garlic, crushed
    • 60ml olive oil
    • 1.5kg boneless pork leg roasting joint
    • 60ml lemon juice
    • 80ml dry white wine
    • 400g red onions, peeled and quartered

    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr marinating  ›  Ready in:2hr15min 

    1. Grind salt, oregano, caraway, cumin, marjoram and turmeric in a spice grinder or mortar until a fine powder. Add harissa, garlic and olive oil to form a thick paste. Make 8 or 9 deep slits in the pork and rub spice paste all over the surface of the joint. Cover and marinate for 1 hour.
    2. Preheat the oven to 180 C / Gas 4.
    3. Place the pork in a roasting tin, fat side down. Mix lemon juice and wine in a small bowl; set aside.
    4. Roast in the preheated oven, uncovered, for 20 minutes. Turn the joint over and pour lemon mixture over the top. Add onions to the bottom of the roasting tin. Continue to roast, basting every 10 minutes with pan juices for 40 additional minutes or until internal temperature measured with a meat thermometer reaches 70 degrees C. Remove from oven and let rest about 10 minutes before slicing to serve.

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