Believe it or not but this entire post in 3 parts was inspired by my most recent acquisition from the Greenwich market- this antique meat carving set. The vendor kept warning us about the sharpness of the blade so I had very little choice but to buy a chunk of meat and test it for myself!
Also, I am becoming very keenly aware that Christmas is very fast approaching and I would love to offer you some wonderful options from the Vikalinka’s kitchen for your festive dinner. This post is all about the meat and gravy but in the subsequent parts I will be telling all about your sides like potato and stuffing. So stay with me for the whole run!
I don’t know how you feel about roasts but I’ve always been a fan. Nothing is easier and more satisfying than throwing a big hunk of meat in the oven waiting for a couple of hours and then feasting on it for days and making your house smell heavenly in the process! My love for them only grew deeper when we moved to England where a Sunday Roast is a century-old tradition. When it comes to roasting meat I trust my favourite chef (who also happens to be a Brit), Jamie Oliver, more than anybody else in the world, even my own mother. I’ve looked through at least 6 of his recipes for different cuts and this is what I came up with- a hybrid of sorts but delicious and tender nonetheless.
Pork leg- 6-7 lbs
salt and pepper
For Port Gravy:
Preheat your oven to the highest temperature.Take your pork leg out of the fridge, rinse it with cold water and pat dry with a paper towel. Lay it on the cutting board skin side up and make slits on the skin with a sharp knife. Rub the meat with salt and paper. Take your herbs and vegetables and roughly chop them up while leaving garlic whole but smashed. Put them in the middle of your roasting pan and place the pork leg directly on top of them like that.
Place the pork in the oven and cook at 475F/250C for about 10-15 min allowing the skin to blister up, then turn the temperature down to 350F/180C and cook for 2 hours or until the internal temperature is 145F/60C basting it with the pork drippings half-way through. If you don’t have a meat thermometer I highly recommend buying one. They are inexpensive and a great way to make sure you don’t overcook your meat and end up with something that tastes like a shoe.They are quite important as oven temperatures vary so much that going by the internal temperature of your roast is much better than the cooking time in the recipe. I suspect that the reason many people stay away from roasts is because of the memories of dry and overcooked meat from their childhood.
When your roast is done. It should look similar to this one.
Remove the roast from the pan and set it aside. Cover it with foil if you plan on eating later. On the side note, once you take the roast out of the oven and cover it, the temperature will rise a bit more as the the internal cooking is still happening. That is why it’s important to watch the temperature and take it out of the oven sooner rather than later.
Next on the list is gravy. I cook mine in the same pan where I cooked the roast. This way you can use all the drippings and the burnt bits. That’s where the flavour is going to come from…well that and port, of course!
Sprinkle your flour over the pan and blend it in the fat. (I drain most of the fat but leave about a tablespoon.) Remember all the herbs and vegetables that were hidden under the roast? They should be nice and very soft right now. Mash them with the potato masher and blend everything together. The mixture will be very chunky but we won’t worry about it right now. Add port and let it cook for a couple of minutes, let the flavour seep into the gravy and then add the stock. Turn the heat up and allow the gravy to thicken, just watch it bubble away and enjoy the aroma that rises from it. When the gravy reached the right consistency take it off the heat and strain into a gravy dish leaving all the vegetable bits behind.I can’t begin to tell you how much the roasted veggies and port in this recipe improve and add depth to the overall taste of the gravy. The sweetness that port offers works particularly well with the pork. Please, please, please give it a try! I promise you won’t regret it! And when you do try it let me know your thoughts. Also, don’t forget to come back for Part 2 and 3 of this fabulous meal.
It was such a hit with the whole family that the last words of my 6-year old before bed were: “Mummy, can I please have more of that pig tomorrow?”