Pork Leg Roast with 4 Herbs

By |February 10th, 2015|

Make the house smell good!

I have been in a rut.  I love cooking pork roasts and for the last year and a half have braised every one.  They are always fantastic and always different since I throw in whatever is around.  But even a good rut is a rut.  We had our friends Nikyta and Kenny over for dinner and conversation came round to food and specifically pork.  They raved about a roast they had recently eaten over at Julienne and Jacamo’s house. I asked some questions and am now passing on the second hand (but tested!) recipe.  We had it with potatoes and fresh broccoli from the hoophouse and it was a hit!


Leg of Pork Roast

Equal parts fresh rosemary and oregano, fennel seed and garlic

Salt, pepper and a splash of olive oil


Take the rosemary, oregano, fennel seed and garlic and grind together into a paste. You can use a blender, food processor or mortar and pestle.  Add a splash of olive oil, salt and pepper and blend a tad more.


Take the roast and score both sides with a diamond pattern about half an inch deep and an inch square.


Now take your paste and smear it all over the roast.  Work it into the scored lines.


Broil the roast for 10-15 minutes. Until it starts to brown.  Take it out and turn it over and broil the second side for 10-15 minutes until it starts to brown.

Now turn your oven down to 240 and cook the roast 4 hours.

Finished Roast