Roast Leg of Berkshire Pork
Remember when Sundays were a Lazy day?
When we were kids we always had a family Sunday dinner when it was ready which was about 2 pm. After all the animals were fed, watered and checked we would have the rest of the day off. Lunch, maybe a movie & always boiled eggs for tea. It actually was a day of rest.
When you live at the same place you work, on the farm, it’s really hard to take time off. We can always find something to do and it is usually means working.
Over Christmas I realized we needed to get off the hamster wheel and slow down. Since the beginning of the year we have managed to have old fashioned Sundays, it’s been great! Proper Sunday Roast dinners in the middle of the afternoon and then doing nothing.
Last weekend I also realized that I couldn’t remember when I last cooked a Roast leg of our Pork. How bad is that for a Pork producer lol. Omg, it was delicious. just a sprinkling of salt on the scored fat - yum.
Lazy Sundays and Roast dinners are definitely back on our menu.
Roast leg of Berkshire Pork
Preheat oven to 425 F.
Pat skin dry. Score the fat with a sharp knife about 1/2 “ intervals.
Rub salt into skin and fat.
Put in a roast pan and roast at 425F for 20 mins uncovered.
Then reduce temperature to 375 F and cook for 30 minutes per lb, plus an extra 30 minutes.
Do not cover pan.
Cook to internal temp 165 -( the old way is to make sure juices run clear).
The drippings make the best gravy. I make a roux with the pork fat (equal parts fat and flour) then add juices from the roast and either pork stock or water from any veg I have cooked) Once it has boiled I add soy sauce and pepper. The soy sauce adds a wonderful flavour as well as colouring the gravy.
Tip - for the most delicious crispy fat and to be honest our favourite - grind equal quantities of fennel seeds, black pepper and sea salt in a pestle and mortar and sprinkle on scored fat…. It’s delicious!