Food Network: Slow-Roasted Leg of Pork with Spicy Scratchings

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Slow-Roasted Leg of Pork with Spicy Scratchings
Recipe courtesy Jamie Oliver

Ingredients
1 leg or shoulder of pork
3 tablespoons fennel seeds
3 tablespoons coriander seeds
Pinch dried chile pepper flakes
Maldon sea salt and freshly ground black pepper
Extra virgin olive oil, plus extra for drizzling
1 bulb garlic, skin left on the cloves
1 handful fresh sage
1 handful fresh rosemary

Directions

Ask your butcher to remove and reserve the skin and
bone from the leg of pork. To make the scratchings, cut the skin into two pieces
and score incisions through each piece. In a pestle and mortar, crush half the
fennel seeds with half the coriander seeds, chile flakes, and a pinch of salt.
Sprinkle the spice mix over the top and finish off with another good pinch of
salt. Pour a little olive oil over the pork skin and bake in the oven, on a rack
over a tray to catch the fat, in a preheated 425 degrees F (220 degrees C/gas 7)
oven until very crispy.

Make crisscross incisions all over the pork, on both sides. Crush the remaining
fennel and coriander seeds with another good pinch of salt. Sprinkle over both
sides of the pork, and finish off with a grinding of black pepper. Place the pork
and garlic cloves in a roasting tray. Cover with a few good lugs of extra-virgin
olive oil. Place the sage and rosemary in a pestle and mortar and gently crush

together until they are lightly bruised and have released their flavors. Add 4
tablespoons of olive oil. Squeeze the flavored oil over the pork and rub the herbs
all over it. Cook in the oven in a preheated 400 degrees F (200 degrees C/gas 6)
oven for about 4 to 4 1/2 hours. Any leftovers are great to use in sandwiches the
next day.