Salt Crusted Pork Roast with Gravy
Serves: 4 | Preparation time: 10 mins (plus 1 day chilling time) | Cooking Time: 1 hour 30 minutes
1.8 kg Tasman Pork Leg (boned and rolled)
1/4 cup Golden Grange Extra Virgin olive oil
2 tbsp salt
600g Kent pumpkin, seeded, cut into wedges
2 potatoes, cut into wedges
1/2 garlic bulb (about 8-10 cloves), unpeeled
2 fresh rosemary sprigs
250g cherry truss tomatoes
¼ cup grated lemon zest
3 bunches fresh oregano, chopped
2 tbsp Golden Grange Extra Virgin olive oil
- Place a wire rack in a large roasting pan. Pat the pork dry with paper towels and place rind side up on the rack. Place uncovered in the fridge for 24 hours to dry.
- Preheat the oven to 230oC. Drizzle 1 tablespoon of oil over the rind. Rub salt into the scroes. Roast for 30 minutes until the rind crackles. Reduce oven temperature to 180oC. Place the pumpkin, potoato, onion, garlic and rosemary in a large roasting pan. Drizzle over remaining oil. Season then toss to combine. Roast with the pork for 40 minutes. Top the vegetables with the tomatoes. Roast for a further 20 minutes or until the pork is just cooked through and the vegetables are tender. Set the pork aside for 10 minutes to rest.
- Transfer the pork, garlic, vegetables and tomatoes to a large platter. Thickly slice the pork. Serve with gravy.