Slow Roast Pork Joint In Oven at Michael Fornachon blog

Slow Roast Pork Joint In Oven. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. Heat the oven to 240°c/220°c fan/gas 9. Slow roast 2 1/2 hours: Place back in the oven and reduce the heat to 325 f. Place in the oven and roast for 2 1/2 hours. Mix in the lemon zest. Rub 2 tablespoons of salt over the skin of the pork. Preheat the oven to 220c/200c fan/gas 7. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge. Grind the bay leaves, fennel, peppercorns and salt with a mortar and pestle to a fine powder. Pat skin dry with paper towels. Then rub the mixture over the pork, being sure to get it inside the scored skin. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Set the pork aside for an hour to come to room temperature and take on the flavours of the rub. Preheat oven to 220°c/430°f (200°c.

Pulled Pork Leg Joint Recipe at Barbara Carroll blog
from exyuxzstd.blob.core.windows.net

Place in the oven and roast for 2 1/2 hours. Preheat oven to 220°c/430°f (200°c. Pat skin dry with paper towels. Heat the oven to 240°c/220°c fan/gas 9. Mix in the lemon zest. Grind the bay leaves, fennel, peppercorns and salt with a mortar and pestle to a fine powder. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge. Slow roast 2 1/2 hours: Set the pork aside for an hour to come to room temperature and take on the flavours of the rub. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin.

Pulled Pork Leg Joint Recipe at Barbara Carroll blog

Slow Roast Pork Joint In Oven Mix in the lemon zest. Place back in the oven and reduce the heat to 325 f. Mix in the lemon zest. Pat skin dry with paper towels. Place in the oven and roast for 2 1/2 hours. Grind the bay leaves, fennel, peppercorns and salt with a mortar and pestle to a fine powder. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge. Then rub the mixture over the pork, being sure to get it inside the scored skin. Slow roast 2 1/2 hours: Preheat oven to 220°c/430°f (200°c. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Heat the oven to 240°c/220°c fan/gas 9. At this point, turn the heat down to 170°c/325°f/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. Preheat the oven to 220c/200c fan/gas 7. Set the pork aside for an hour to come to room temperature and take on the flavours of the rub.

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