Sunday roasts are as much a tradition for Kiwis as it is for Brits. Nothing makes me feel more like I’m back home than roasting a whole chicken, pork shoulder, or leg of lamb in the weekends. Here I have roasted a de-boned leg of pork for 6 hours until the meat easily pulls apart. Don’t be intimidated by how long it takes - once you get the roast into the oven, you can go off to do other things. Serve the pork with roast vegetables and gravy for a traditional meal, or with fresh bread for a delicious roast pork sandwich.
1kg to 2kg shoulder or leg of pork
2 Tablespoons butter
1 large onion, cut into thick slices
2 carrots, peeled and chopped
2 celery sticks, chopped
1 garlic bulb, crushed
2 lemon rind strips
Rosemary or thyme sprigs
1 cup dry white wine (or stock)
For marinade
2 Tablespoons olive oil
Juice of 1 lemon
1 garlic clove, minced
Rosemary or thyme leaves
Salt & pepper
What to do
Combine ingredients for marinade and pour over pork. If required, roll up pork and tie with kitchen string at 1 inch intervals. Cover and marinate for at least one hour.
Pre-heat oven to 150°C (or 300°F).
In Dutch oven or heavy-bottomed pot with lid, melt butter on medium-high heat. Add pork and brown all over, then remove and set aside.
Add onion, carrot and celery to pot, and sauté for about 5mins. Add garlic, lemon rind, thyme sprigs, wine, and bring up to boil. Season with salt & pepper.
Place pork on top, cover with lid and roast in oven for 4 to 6 hours until tender. Take out of oven, remove pork from pot, and let rest for at least 15mins.
Skim off any fat and mash vegetables into roasting jus to extract more flavour. Simmer for about 10mins, adding water or stock if required.
Strain solids from roasting jus and continue to simmer until it has reduced to desired consistency. Serve pork with ladle of roasting jus poured over.
